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LIBRARY OF CONGRESS 



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TX 541 
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1904 
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State of Connecticut 



REPORT 



OF 



The Connecticut Agricultural 
Experiment Station 



\ 



FOR THE YEAR ENDING OCTOBER 31 



1904 



PART II— FOOD PRODUCTS. 



C^-Ki^ecTt'Cu - h^ «y|pe\ j New qevevt 

if 

NINTH 

REPORT ON FOOD PRODUCTS. 



New Haven, December 15, 1904. 

To His Excellency, Abiram Chamberlain, Governor of Con- 
necticut: 

As required by law, I herewith respectfully submit to you the 
Ninth Report of the Connecticut Agricultural Experiment 
Station on Food Products for the year ending July 31, 1904. 

The work which has been done during the year is reported, 
in the following pages, by Mr. Winton, in charge of the 
chemical laboratory, and by the assistant chemists. 

There are on the statute book a very considerable number of 
laws forbidding the adulteration of various food products, but 
the only one which places any responsibility upon this station 
is included in Sections 2573 to 2578. Under these provisions 
of the general statutes the station is charged with the duty of 
collecting and analyzing food products, publishing the results 
and reporting the adulterated samples to the Dairy Commis- 
sioner, to whom is committed the duty of bringing prosecutions. 

In the last nine years the station has examined 5,983 samples 
of 61 different kinds of food ; of which 2,052, or a little more 
than one-third, are, in our opinion, adulterated. The qualifi- 
cation of this last statement is necessary, for until the law has 
been tested in court it is not possible to know whether certain 
things, which seem clearly to us to constitute adulteration, will 
be so regarded by the courts. 

Certain staple articles, such as flour, cheese, condensed milk, 
sugar and tea, we have not found adulterated, though some of 
them have been found adulterated in other states. 

Other food products we find occasionally and still others 
quite regularly adulterated. 

Many forms of this adulteration are quite innocuous as far as 
health is concerned, though they are of course fraudulent and 

8 



108 CONNECTICUT EXPERIMENT STATION REPORT, I904. 

STANDARDS OF PURITY FOR FOOD PRODUCTS. 



I. ANIMAL PRODUCTS. 
A. Meats and the Principal Meat Products. 

a. MEATS. 

1. Meat is any sound, dressed, and properly prepared edible part of 
animals in good health at the time of slaughter. The term "animals," 
as herein used, includes not only mammals, but fish, fowl, crustaceans, 
mollusks, and all other animals used as food. 

2. Fresh meat is meat from animals recently slaughtered or pre- 
served only by refrigeration. 

3. Salted, pickled, and smoked meats are unmixed meats preserved 
by salt, sugar, vinegar, spices, or smoke, singly or in combination, 
whether in bulk or in packages. 

b. MANUFACTURED MEATS. 

I. Manufactured meats are meats not included in paragraphs 2 and 
3, whether simple or mixed, whole or comminuted, in bulk or packages, 
with or without the addition of salt,, sugar, vinegar, spices, smoke, oils, 
or rendered fat. If they bear names descriptive of composition they 
correspond thereto and when bearing such descriptive names, if force 
or flavoring meats are used, the kind and quantity thereof are made 
known. 

C. MEAT EXTRACTS, MEAT PEPTONES, ETC. 

(Schedule in preparation.) 

d. LARD. 

1. Lard is the rendered fresh fat from slaughtered, healthy hogs, 
free from rancidity and contains not more than one (1) per cent, of 
substances, other than fatty acids, not fat, necessarily incorporated there- 
with in the process of rendering. 

2. Leaf lard is the lard rendered at moderately high temperatures 
from the internal fat of the abdomen of the hog, excluding that 
adherent to the intestines, and has an iodine number not greater than 
sixty (60). 

3. Neutral lard is lard rendered at low temperatures. 

B. Milk and its Products. 

a. MILKS. 

I. Milk {whole milk) is the lacteal secretion obtained by the com- 
plete milking of one or more healthy cows, properly fed and kept, 
excluding that obtained within fifteen days before and live days after 
calving and contains not less than twelve (12) per cent, of total 
solids, not less than eight and one-half (8.5) per cent, of solids not fat, 
and not less than three and one-quarter (3.25) per cent, of milk fat. 



STANDARDS OF PURITY FOR FOOD PRODUCTS. IOQ, 

2. Blended milk is miik modified in its composition so as to have a 
definite and stated percentage of one or more of its constituents. 

3. Skim milk is milk from which a part or all of the cream has 
been removed and contains not less than nine and one-quarter (9.25) 
per cent, of milk solids. 

4. Buttermilk is the product that remains when butter is removed 
from milk or cream in the process of churning. 

5. Pasteurized milk is milk that has been heated below boiling, but 
sufficiently to kill most of the active organisms present and immediately 
cooled to fifty degrees (50 ) Fahr. or lower to retard the development 
of their spores. 

6. Sterilized milk is milk that has been heated at the temperature of 
boiling water or higher for a length of time sufficient to kill all organisms 
present. 

7. Condensed milk is milk from which a considerable portion of water 
has been evaporated and contains not less than twenty-eight (28) per 
cent, of milk solids, of which not less than one-fourth is milk fat. 

8. Sweetened condensed milk is milk from which a considerable portion 
of water has been evaporated and to which sugar (sucrose) has been 
added and contains not less than twenty-eight (28) per cent, of milk 
solids, of which not less than one-fourth is milk fat. 

9. Condensed skim milk is skim milk from which a considerable por- 
tion of water has been evaporated. 

b. MILK FAT OR BUTTER FAT. 

I. Milk fat or butter fat is the fat of milk and has a Reichert-Meissl 
number not less than twenty-four (24) and a specific gravity not less 
than 0.905 (40 C. /40 C). 

c. CREAM. 

1. Cream is that portion of milk, rich in butter fat, which rises to 
the surface of milk on standing, or is separated from it by centrifugal 
force and contains not less than eighteen (18) per cent, of milk fat. 

2. Evaporated cream is cream from which a considerable portion of 
water has been evaporated. 

d. BUTTER. 

1. Butter is the product made by gathering in any manner the fat of 
fresh or ripened milk or cream into a mass, which also contains a small 
portion of the other milk constituents, with or without salt, and con- 
tains not less than eighty-two and five-tenths (82.5) per cent, of butter 
fat. By acts of Congress approved August 2, 1886, and May 9, 1902, 
butter may also contain additional coloring matter. 

2. Renovated or process butter is the product made by melting butter 
and reworking, without the addition or use of chemicals or any sub- 
stances except milk, cream or salt, and contains not more than sixteen 
(16) per cent, of water and at least eighty-two and five-tenths (82.5) 
per cent, of butter fat. 



110 CONNECTICUT EXPERIMENT STATION REPORT, I904. 

C CHEESE. 

1. Cheese is the solid and ripened product made by coagulating the 
casein of milk by means of rennet or acids, with or without the addition 
of ripening ferments and seasoning. By act of Congress, approved June 
6, 1896, cheese may also contain additional coloring matter. 

2. Whole milk or full cream cheese is cheese made from milk from 
which no portion of the fat has been removed, and contains, in the 
water-free substance, not less than fifty (50) per cent, of butter fat. 

3. Skim-milk cheese is cheese made from milk from which any portion 
of the fat has been removed. 

4. Cream cheese is cheese made from milk and cream, or milk contain- 
ing not less than six (6) per cent, of fat. 

f. MISCELLANEOUS MILK PRODUCTS. 

1. Ice cream (Schedule in preparation). 

2. Whey is the product remaining after the removal of fat and casein 
from milk in the process of cheese-making. 

3. Kumiss is the product made by the alcoholic fermentation of mare's 
or cow's milk with or without the addition of sugar (sucrose). 

II. VEGETABLE PRODUCTS. 

A. Grain Products. 

a. GRAINS AND MEALS. 

1. Grain is the fully matured, clean, sound, air-dry seed of wheat, 
maize, rice, oats, rye, buckwheat, barley, sorghum, millet or spelt. 

2. Meal is the sound product made by grinding grain. 

3. Flour is the fine, sound product made by bolting wheat meal, and 
contains not more than thirteen and one-half (13.5) per cent, of 
moisture, not less than one and twenty-five one-hundredths (1.25) per 
cent, of nitrogen, not more than one (1.0) per cent, of ash and not 
more than fifty one-hundredths (0.50) per cent, of fiber. 

4. Graham flour is unbolted wheat meal. 

5. "Whole wheat flour," "entire wheat flour" improperly so-called, is 
fine wheat meal from which a part of the bran has been removed. 

6. Gluten flour is the product made from flour by the removal of 
starch, and contains not less than five and six-tenths (5.6) per cent, of 
nitrogen and not more than ten (10) per cent, of moisture. 

7. Maize meal, corn meal or Indian com meal is meal made from 
sound maize grain, and contains not more than fourteen (14) per cent, 
of moisture, not less than one and twelve one-hundredths (1.12) per- 
cent, of nitrogen and not more than one and six-tenths (1.6) per cent, of 
ash. 

8. Rice is the hulled and polished grain of Oryza sativa, 

9. Oatmeal is meal made from hulled oats, and contains not more 
than eight (8) per cent, of moisture, not more than one and five-tenths 
(1.5) per cent, of crude fiber, not less than two and twenty-four 



STANDARDS OF PURITY FOR FOOD PRODUCTS. I I I 

hundredths (2.24) per cent, of nitrogen and not more than two and 
two-tenths (2.2) per cent, of ash. 

10. Rye flour is the fine, sound product made by bolting rye meal, 
and contains not more than thirteen and one-half (13.5) per cent, of 
moisture, not less than one and thirty-six one-hundredths (1.36) per 
cent, of nitrogen, and not more than one and twenty-five hundredths 
(1.25) per cent, of ash. 

11. Buckwheat flour is bolted buckwheat meal, and contains not more 
than twelve (12) per cent, of moisture, not less than one and twenty- 
eight one-hundredths (1.28) per cent, of nitrogen and not more than 
one and seventy-five one-hundredths (1.75) per cent, of ash. 

B. Fruits and Vegetables. 

(Schedule in preparation.) 

C. Sugars and Related Substances. 

a. SUGAR AND SUGAR PRODUCTS. 

Sugars. 

1. Sugar is the product chemically known as sucrose (saccharose) 
chiefly obtained from sugar cane, sugar beets, sorghum, maple, or palm. 

2. Granulated, loaf, cut, milled, and powdered sugars are different 
forms of sugar, and contain at least ninety-nine and five-tenths (99.5) 
per cent, of sucrose. 

3. Maple sugar is the solid product resulting from the evaporation of 
maple sap. 

4. Massecuite, melada, mush sugar, and concrete are products made 
by evaporating the purified juice of a sugar-producing plant, or a solu- 
tion of sugar, to a solid or semi-solid consistence in which the sugar 
chiefly exists in a crystalline state. 

Molasses and Refiners' Sirup. 

1. Molasses is the product left after separating the sugar from masse- 
cuite, melada, mush sugar, or concrete, and contains not more than 
twenty-five (25) per cent, of water and not more than five (5) per 
cent, of ash. 

2. Refiners' sirup {"treacle") is the residual liquid product obtained 
in the process of refining raw sugars, and contains not more than 
twenty-five (25) per cent, of water and not more than eight (8) per 
cent, of ash. 

Sirups. 

1. Sirup is the product made by purifying and evaporating the juice 
of a sugar-producing plant without removing any of the sugar, and 
contains not more than thirty (30) per cent, of water and not more 
than two and five-tenths (2.5) per cent, of ash. 

2. Sugar-cane sirup is sirup made by the evaporation of the juice 
of the sugar cane or by the solution of sugar-cane concrete. 



112 CONNECTICUT EXPERIMENT STATION REPORT, I904. 

3. Sorghum sirup is sirup made by the evaporation of sorghum juice 
or by the solution of sorghum concrete. 

4. Maple sirup is sirup made by the evaporation of maple sap or by 
the solution of maple concrete. 

5. Sugar sirup is sirup made by dissolving sugar to the consistence of 
a sirup. 

b. GLUCOSE PRODUCTS. 

1. Starch sugar is the solid product made by hydrolyzing starch or a 
starch-containing substance until the greater part of the starch is con- 
verted into dextrose. Starch sugar appears in commerce in two forms, 
anhydrous and hydrous. The former, crystallized without water of 
crystallization, contains not less than ninety-five (95) per cent, of dex- 
trose and not more than eight-tenths (0.8) per cent, of ash. The latter, 
crystallized with water of crystallization, is of two varieties. 70 sugar, 
also known as brewers' sugar, contains not less than seventy (70) per 
cent, of dextrose and not more than eight-tenths (0.8) per cent, of ash. 
80 sugar, climax or acme sugar, contains not less than eighty (80) per 
cent, of dextrose and not more than one and one-half (1.5) per cent, of 
ash. 

The ash of all these products consists almost entirely of chlorids 
and sulphates. 

2. Glucose, mixing glucose, or confectioners' glucose is a thick sirupy 
colorless product made by incompletely hydrolizing starch or a starch- 
containing substance, decolorizing and evaporating the product. It varies 
in density from forty-one (41) to forty-five (45) degrees Baume, at 
a temperature of one hundred (100) degrees F. (37.7° C), and con- 
forms in density, within these limits, to the degree Baume it is claimed 
to show, and for a density of forty-one (41) degrees Baume contains 
not more than twenty-one (21) per cent and for a density of forty- five 
(45) degrees not more than fourteen (14) per cent, of water. It con- 
tains on a basis of forty-one (41) degrees Baume not more than one 
(1) per cent, of ash, consisting chiefly of chlorids and sulphates. 

3. Glucose sirup or corn sirup is glucose unmixed or mixed with sirup, 
molasses or refiners' sirup, and contains not more than twenty-five 
(25) per cent, of water and not more than three (3) per cent of 
ash. 

c. CANDY. 

1. Candy is a product made from a saccharine substance or substances, 
with or without the addition of harmless coloring, flavoring, or filling 
materials, and contains no terra alba, barytes, talc, chrome yellow, or 
other mineral substances or poisonous colors or flavors or other ingre- 
dients injurious to health. 

d. HONEY. 

1. Honey is the nectar and saccharine exudations of plants gathered, 
modified and stored in the comb by honey bees (Apis mcllifica). It is 
laevo-rotatory, contains not more than twenty-five (25) per cent, of 



STANDARDS OF PURITY FOR FOOD PRODUCTS. I I 3 

water, not more than twenty-five one-hundredths (0.25) per cent, of 
ash and not more than eight (8) per cent, of sucrose. 

2. Comb honey is honey contained in the cells of the comb. 

3. Extracted honey is honey which has been separated from the 
uncrushed comb by centrifugal force or gravity. 

4. Strained honey is honey removed from the crushed comb by 
straining or other means. 

D. Condiments (except Vinegar). 
a. spices. 

1. Spices are aromatic vegetable substances used for the seasoning of 
food and from which no portion of any volatile oil or other flavoring 
principle has been removed and which are sound and true to name. 

2. Allspice or pimento is the dried fruit of Pimento officinalis Lindl., 
and contains not less than eight (8) per cent, of quercitannic acid;* 
not more than six (6) per cent, of total ash ; not more than five-tenths 
(0.5) per cent, of ash insoluble in hydrochloric acid, and not more 
than twenty-five (25) per cent, of crude fiber. 

3. Anise is the fruit of Pimpinella anisum L. 

4. Bay leaf is the dried leaf of Laurus nobilis L. 

5. Capers are the flower buds of Capparis spinosa L. 

6. Caraway is the fruit of Carum carvi L. 

CAYENNE AND RED PEPPERS. 

7. Red pepper is the red, dried, ripe fruit of any species of Capsicum. 

8. Cayenne pepper or cayenne is the dried, ripe fruit of Capsicum 
fastigiatum DC, Capsicum frutescens L., Capsicum baccatum L., or 
some other small-fruited species of Capsicum, and contains not less than 
fifteen (15) per cent, of non-volatile ether extract; not more than six 
and five-tenths (6.5) per cent, of total ash; not more than five-tenths 
(0.5) per cent, of ash insoluble in hydrochloric acid; not more than one 
and five-tenths (1.5) per cent, of starch, and not more than twenty- 
eight (28) per cent, of crude fiber. 

9. Celery seed is the dried seed of Apium graveolens L. 

10. Cinnamon is the dried bark of any species of the genus Cinna- 
momum from which the outer layers may or may not have been 
removed. 

11. True cinnamon is the dried inner bark of Cinnamomum zeylanicum 
Breyne. 

12. Cassia is the dried bark of various species of Cinnamomum, other 
than Cinnamomum zeylanicum, from which the outer layers may or may 
not have been removed. 

13. Cassia buds are the dried immature fruit of species of Cinna- 
momum. 

14. Ground cinnamon or ground cassia is a powder consisting of 
cinnamon, cassia or cassia buds, or a mixture of these spices, and con- 
calculated from the total oxygen absorbed by the aqueous extract. 



114 CONNECTICUT EXPERIMENT STATION REPORT, 1904. 

tains not more than eight (8) per cent of total ash and not more than 
two (2) per cent, of sand. 

15. Cloves are the dried flower buds of Eugenia caryophyllata, Thunb. 
(Caryophyllus aromaticus L.), which contain not more than five (5) 
per cent, of clove stems; not less than ten (10) per cent, of volatile 
ether extract; not less than twelve (12) per cent, of quercitannic acid;* 
not more than eight (8) per cent, of total ash ; not more than five- 
tenths (0.5) per cent, of ash insoluble in hydrochloric acid, and not more 
than ten (10) per cent, of crude fiber. 

16. Coriander is the dried fruit of Coriandrum sativum L. 

17. Cumin seed is the fruit of Cuminum cyminum L. 

18. Dill seed is the fruit of Peucedanum graveolens Benth. & Hook. 

19. Fennell is the fruit of Fceniculum vulgare Gaertn. 

20. Ginger is the washed and dried, or decorticated and dried, rhizome 
of Zingiber officinale Roscoe, and contains not less than forty-two (42) 
per cent, of starch, not more than eight (8) per cent, of crude fiber, 
not more than eight (8) per cent, of total ash, not more than one (1) 
per cent, of lime and not more than three (3) per cent, of ash 
insoluble in hydrochloric acid. 

21. Limed or bleached ginger is whole ginger coated with carbonate 
of lime and contains not more than ten (10) per cent, of ash, not 
more than four (4) per cent, of carbonate of lime, and conforms in 
other respects to the standard for ginger. 

22. Horse-radish is the root of Cochlearia armoracia L., either by 
itself or ground and mixed with vinegar. 

23. Mace is the dried arillus of Myristica fragrans Houttuyn, and 
contains not less than twenty (20) nor more than thirty (30) per cent, 
of non-volatile ether extract, not more than three (3) per cent, of total 
ash, not more than five-tenths (0.5) per cent, of ash insoluble in 
hydrochloric acid, and not more than ten (10) per cent, of crude 
fiber. 

24. Macassar or Papua mace is the dried arillus of Myristica argentea 
Warb. 

25. Bombay mace is the dried arillus of Myristica malabarica Lamarck. 

26. Marjoram is a mixture of the leaves, flowers, and branches of 
Origanum major ana L. 

27. Mustard seed is the seed of Sinapis alba L. (white mustard), 
Brassica nigri Koch (black mustard), or Brassica juncea Coss. (black 
or brown mustard). 

28. Ground mustard is a powder made from mustard seed, with or 
without the removal of the hulls and a portion of the fixed oil, and 
contains not more than two and five-tenths (2.5) per cent, of starch 
and not more than eight (8) per cent, of total ash. 

29. Nutmeg is the dried seed of Myristica fragrans Houttuyn, deprived 
of its testa, with or without a thin coating of lime, and contains not 
less than twenty-five (25) per cent, of non-volatile ether extract, not 



^Calculated from total oxygen absorbed by the aqueous extract. 



STANDARDS OF PURITY FOR FOOD PRODUCTS. 1 1 5 

more than five (5) per cent, of total ash, not more than five-tenths 
(0.5) per cent, of ash insoluble in hydrochloric acid, and not more 
than ten (10) per cent, of crude fiber. 

30. Macassar, Papua, male, or long nutmeg is the dried seed of Myris- 
tica argentea Warb. deprived of its testa. 

31. Paprica is the dried ripe fruit of Capsicum annuum L., Capsicum 
longum DC, or some other large-fruited species of Capsicum. 

PEPPER. 

32. Black pepper is the dried immature berry of Piper nigrum L., 
and contains not less than six (6) per cent, of non-volatile ether 
extract, not less than twenty- five (25) per cent, of starch, not more than 
seven (7) per cent, of total ash, not more than two (2) per cent, of 
ash insoluble in hydrochloric acid, and not more than fifteen (15) per 
cent, of crude fiber. One hundred parts of the non-volatile ether extract 
contain not less than three and one-quarter (3.25) parts of nitrogen. 

Ground black berry is the product made by grinding the entire berry, 
and contains the several parts of the berry in their normal proportions. 

33. Long pepper is the dried fruit of Piper longum L. 

34. White pepper is the dried mature berry of Piper nigrum L., 
from which the outer coating, or the outer and inner coatings, have 
been removed and contains not less than six (6) per cent, of non- 
volatile ether extract, not less than fifty (50) per cent, of starch, not 
more than four (4) per cent, of total ash, not more than five-tenths 
(0.5) per cent, of ash insoluble in hydrochloric acid, and not more 
than five (5) per cent, of crude fiber. One hundred parts of the non- 
volatile ether extract contain not less than four (4) parts of nitrogen. 

35. Saffron is the dried stigma of Crocus sativus L. 
2,6. Sage is the leaf of Salvia officinalis L. 

37. Savory, or summer savory is a mixture of the leaves, blossoms 
and branches of Satureia hortensis L. 

38. Thyme is a mixture of the leaves and ends of blooming branches 
of Thymus vulgaris L. 

b. FLAVORING EXTRACTS. 

(Schedule in preparation.) 

C. EDIBLE VEGETABLE OILS. 

(Schedule in preparation.) 

d. SALT. 

(Schedule in preparation.) 
E. Beverages (and Vinegar). 

a. TEA. 
(Schedule in preparation.) 

b. COFFEE. 
(Schedule in preparation.) 



1 1 6 CONNECTICUT EXPERIMENT STATION REPORT, I904. 
C. COCOA AND COCOA PRODUCTS. 

i. Cocoa beans are the seeds of the cacao tree, Theobroma cacao L. 

2. Cocoa nibs, or cracked cocoa, is the roasted, broken cocoa bean 
freed from its shell or husk. 

3. Chocolate, plain or bitter, chocolate liquor, is the solid or plastic 
mass obtained by grinding cocoa nibs without the removal of. fat or 
other constituents except the germ, and contains not more than three 
(3) per cent, of ash insoluble in water, three and fifty one-hundredths 
(3.50) per cent, of crude fiber and nine (9) per cent, of starch and not 
less than forty-five (45) per cent, of cocoa fat. 

4. Sweet chocolate and chocolate coatings are plain chocolate mixed 
with sugar (sucrose), with or without the addition of cocoa butter, 
spices, or other flavoring materials, and contain in the sugar- and fat- 
free residue no higher percentage of either ash, fiber, or starch than is 
found in the sugar- and fat-free residue of plain chocolate. 

5. Cocoa or pozvdered cocoa is cocoa nibs, with or without the germ, 
deprived of a portion of its fat and finely pulverized, and contains per- 
centages of ash, crude fiber, and starch corresponding to those in choco- 
late after correction for fat removed. 

6. Sweet or szveetened cocoa is cocoa mixed with sugar (sucrose), 
and contains not more than sixty (60) per cent, of sugar (sucrose) and 
in the sugar- and fat-free residue no higher percentage of either ash, 
crude fiber or starch than is found in the sugar- and fat-free residue of 
plain chocolate. 

d. Fruit Juices — Fresh, Sweet and Fermented. 

I. FRESH AND 2. SWEET. 

(Schedules in preparation.) 

3. FERMENTED FRUIT JUICES. 

1. Wine is the product made by the normal alcoholic fermentation of 
the juice of sound ripe grapes, and the usual cellar treatment,* and 
contains not less than seven (7) nor more than sixteen (16) per cent. 
of alcohol, by volume, and, in one hundred (100) cubic centimeters, 
not more than one-tenth (0.1) gram of sodium chloride nor more than 
two-tenths (0.2) gram of potassium sulphate ; and for red wine not 
more than fourteen one-hundredths (0.14) gram and for white wine 
not more than twelve one-hundredths (0.12) gram of volatile acids 
derived from fermentation and calculated as acetic acid. Red wine is 
wine containing the red coloring matter of the skins of grapes. White 
wine is wine made from white grapes or the expressed fresh juice 
of other grapes. 

2. Dry wine is wine in which the fermentation of the sugars is prac- 
tically complete and which contains in one hundred (100) cubic centi- 
meters less than one (1) gram of sugars and for dry red wine not less 
than sixteen one-hundredths (0.16) gram of grape ash and not less than 



( *The subject of sulphurous acid in wine is reserved for considera- 
tion in connection with the schedule preservatives and coloring matters. 



STANDARDS OF PURITY FOR FOOD PRODUCTS. 1 1 7 

one and six-tenths (1.6) gram of grape solids, and for dry white wine 
not less than thirteen one-hundredths (0.13) gram of grape ash and not 
less than one and four-tenths (1.4) gram of grape solids. 

3. Fortified dry wine is dry wine to which brandy has been added, but 
which conforms in all other particulars to the standard of dry wine. 

4. Sweet wine is wine in which the alcoholic fermentation has been 
arrested, and which contains in one hundred (100) cubic centimeters not 
less than one (1) gram of sugars, and for sweet red wine not less 
than sixteen one-hundredths (0.16) gram of grape ash, and for sweet 
white wine not less than thirteen one-hundredths (0.13) gram of grape 
ash. 

5. Fortified sweet wine is sweet wine to which wine spirits have been 
added. 

By act of Congress, "sweet wine" used for making fortified sweet 
wine and "wine spirits" used for such fortification are defined as 
follows : 

Section 43. Act of October 1, 1890 (26 Stat. 567), as amended by 
section 68, Act of August 28, 1894 (28 Stat. 509). "That the wine 
spirits mentioned in section 42 of this act is the product resulting from 
the distillation of fermented grape juice and shall be held to include 
the product commonly known as grape brandy; and the pure sweet 
wine which may be fortified free of tax, as provided in said section, 
is fermented grape juice only, and shall contain no other substance 
of any kind whatever introduced before, at the time of, or after fer- 
mentation, and such sweet wine shall contain not less than four per 
centum of saccharine matter, which saccharine strength may be deter- 
mined by testing with Balling's saccharometer or must scale, such sweet 
wine, after the evaporation of the spirit contained therein, and restoring 
the sample tested to original volume by addition of water : Provided, 
That the addition of pure boiled or condensed grape must, or pure 
crystallized cane or beet sugar to the pure grape juice aforesaid, or the 
fermented product of such grape juice prior to the fortification provided 
for by this Act for the sole purpose of perfecting sweet wines according 
to commercial standard, shall not be excluded by the definition of pure, 
sweet wine aforesaid: Provided further, That the cane or beet sugar 
so used shall not be in excess of ten per cent, of the weight of wines to 
be fortified under this Act." 

6. Sparkling wine is wine in which the after part of the fermentation 
is completed in the bottle, the sediment being disgorged and its place 
supplied by wine or sugar liquor, and which contains, in one hundred 
(100) cubic centimeters, not less than twelve one-hundredths (0.12) 
gram of grape ash. 

7. Sugar wine is the product made by the addition of sugar to the 
juice of sound ripe grapes and subsequent alcoholic fermentation with 
the usual cellar treatment. 

8. Raisin wine is the product made by the alcoholic fermentation of an 
infusion of dried or evaporated grapes, or of a mixture of such infusion 
or raisins with grape juice. 



I 1 8 CONNECTICUT EXPERIMENT STATION REPORT, I9O4. 

C VINEGAR. 

1. Vinegar, cider vinegar, apple vinegar is the product made by the alco- 
holic and subsequent acetous fermentations of the juice of apples, is 
laevo-rotatory and contains not less than four (4) grams of acetic acid, 
not less than one and six-tenths (1.6) grams of apple solids and not 
less than twenty-five one-hundredths (0.25) gram of apple ash in one 
hundred (100) cubic centimeters. The water-soluble ash from one 
hundred cubic centimeters of the vinegar requires not less than thirty 
(30) cubic centimeters of decinormal acid to neutralize the acidity and 
contains not less than ten (10) milligrams of phosphoric acid (P2O5). 

2. Wine vinegar, grape vinegar, is the product made by the alcoholic 
and subsequent acetous fermentations of the juice of grapes and contains, 
in one hundred (100) cubic centimeters, not less than four (4) grams 
of acetic acid, not less than one and four-tenths (1.4) grams of grape 
solids and not less than thirteen one-hundredths (0.13) gram of grape 
ash. 

3. Malt vinegar is the product made by the alcoholic and subsequent 
acetous fermentations, without distillation, of an infusion of barley 
malt, or cereals whose starch has been converted by malt, and is dextro- 
rotatory and contains in one hundred (100) cubic centimeters not less 
than four (4) grams of acetic acid, not less than two (2) grams of solids 
and not less than two-tenths (0.2) gram of ash. 

The water-soluble ash from one hundred (100) cubic centimeters of 
the vinegar requires not less than four (4) cubic centimeters of deci- 
normal acid to neutralize its alkalinity and contains not less than nine 
(9) milligrams of phosphoric acid (P2O5). 

4. Sugar vinegar is the product made by the alcoholic and subsequent 
acetous fermentations of solutions of a sugar, syrup, molasses, or refiners' 
syrup, and contains in one hundred (100) cubic centimeters, not less than 
four (4) grams of acetic acid. 

5. Glucose vinegar is the product made by the alcoholic and subsequent 
acetous fermentations of solutions of starch, sugar, glucose, or glucose 
syrup, is dextro-rotatory and contains in one hundred (100) cubic centi- 
meters not less than four (4) grams of acetic acid. 

6. Spirit vinegar, distilled vinegar, grain vinegar, is the product made 
by the acetous fermentation of dilute distilled alcohol and contains in 
one hundred (100) cubic centimeters not less than four (4) grains of 
acetic acid. 

f. MEAD, ROOT BEER, ETC. 

(Schedule in preparation.) 

g. MALT LIQUORS. 

(Schedule in preparation.) 

h. SPIRITUOUS LIQUORS. 

(Schedule in preparation.) 

i. CARBONATED WATERS, ETC. 

(Schedule in preparation.) 

III. PRESERVATIVES AND COLORING MATTERS. 
(Schedule in preparation.) 



MARKET MILK. I 1 9 

EXAMINATION OF FOOD PRODUCTS 
SOLD IN CONNECTICUT. 

By A. L. Winton, E. M. Bailey, A. W. Ogden and Kate G. 

Barber. 

MILK. 

Milk bought of Milkmen by the Station. 

Analyses on pages 125 to 131. 

During the months of July and August of the present year, 
316 samples were collected and examined, the plan of the inves- 
tigation being essentially the same as was followed in 1900, 
1901, and 1902. 

Collection of Samples. 

The agent was provided with a bicycle, carrying in the frame 
a case containing 18 cans for samples. This case is similar in 
construction to those used by bicycle tourists for carrying 
traveling necessities, but is divided into compartments for the 
cans, and the whole of one side opens so that any one of the 
cans can be removed without disturbing the others. 

The cans are of tin, 2}^ inches square and 3^4 inches high, 
not including the screw cap. Filled to the brim, they have a 
capacity of 280 cc, or a little more than half a pint. The 
screw cap is V/2, inches in diameter, thus allowing easy access 
to the interior for washing, and is lined with a disk of thick 
paraffined paper, insuring a water-tight joint. They were made 
to order, but cans like these, except that the caps are of smaller 
diameter, are kept in stock by The American Can Co., Brooklyn, 
N. Y. The general appearance of the bicycle and its attach- 
ment, as well as the arrangement of the sampling cans, is shown 
in Plate I, facing page 120. 

The sampling agent, between the hours of four and seven 
a. m., rode from street to street and bought a pint of milk of 
each milkman whom he met, without making known the object 
of his errand. He also noted the name of the milkman or his 
dairy as given on the wagon, or if not thus given he asked the 
driver for the name of the man who carried on the business. 



120 CONNECTICUT EXPERIMENT STATION REPORT, I904. 

The agent thoroughly mixed the sample of milk and filled one 
of the tin cans with it. He also filled out a numbered blank 
describing the sample and attached a duplicate number to the 
can. 

The samples thus collected were brought as soon as possible 
to the station laboratory, where they were examined. 

Examination of Samples. 

Determinations of specific gravity, fat and total solids, and 
tests for preservatives and colors were made in each sample 
immediately after its arrival. A summary of the results ob- 
tained will be found in Table I ; the names of the dealers and 
the analyses in Table II. The name which was on the milk 
cart was copied, but where no name appeared it was obtained 
from the driver. All names obtained in this latter way are 
marked with asterisks. The table also gives the specific 
gravity of the milk at 60 ° F., the first two figures, which are the 
same in all cases, being omitted. Thus 25.3 signifies a specific 
gravity of 1.0253. Next follow the percentages of fat and 
total solids. Percentages of solids below 12.0, of solids not fat 
below 8.5 and of fat below 3.25 are given in full-faced type. 

These figures for solids, solids not fat, and fat are the stand- 
ards of milk adopted by the Association of Official Agri- 
cultural Chemists, by the U. S. Secretary of Agriculture and 
by this Station, as provided in Section 2575 °f the General 
Statutes. Lastly, the table shows which of the samples were 
preserved with borax or formaldehyde, and which were colored 
with anatto or a coal-tar dye. 

The price paid in nearly every case was 3 cents per pint. 

Skimmed and Watered Milk. Percentages printed in full- 
faced type indicate that the samples are of inferior quality in 
those respects, but not necessarily that they have been adul- 
terated. It is well known that genuine milk has a very wide 
range of composition, caused by differences of breed, feed, 
period of lactation and many other things, and it is also true 
that milk which has not been skimmed or watered is sometimes 
so poor as to be unfit for sale as whole milk. Laws regulating 
the sale of milk should be so devised as to exclude the sale of 
milk, as of standard quality, which is very inferior in its food 
value, even if it has not been adulterated. 



PLATE 1 





Bicycle with case for use in collecting samples of milk. 



MARKET MILK. 121 

Again it should be noted that the pint samples were taken 
from milk cans by the milkmen and not by our agent. Milk- 
men do not always mix the contents of their cans before dipping 
and the result of this carelessness is that some customers get 
more than their share of cream, while others get an inferior 
milk. The results given in the table represent the exact quality 
of the samples and not necessarily that of the whole contents 
of the milk can. They also represent what a customer, who 
paid the price of whole milk, received for his money. 

Whole milk generally has a specific gravity at 60 ° F. between 
1.029 and 1.033. Exceptionally rich milk with a high percen- 
age of fat, however, may have a specific gravity lower than 
1.029, and by that test alone would be unjustly condemned. 
Addition of water to milk lowers and skimming raises the 
specific gravity. Low percentages of fat, solids not fat and 
total solids and low specific gravity indicate that the milk has 
been watered, but when a deficiency of fat and total solids is 
associated with a normal percentage of solids not fat and a high 
specific gravity, the milk has probably been skimmed. Samples 
which have been both skimmed and watered and which are 
very deficient in fat and solids may have a normal specific 
gravity, as the two operations have opposite effects on this 
physical property of milk. 

There are then two reasons why a sample should not be 
judged by its specific gravity alone; first, exceptionally rich 
milk might be condemned, and, second, milk which has been 
both skimmed and watered might pass as genuine. Taken in 
connection with the results of chemical analysis, the determina- 
tion of specific gravity is, however, of great value. 

Preservatives. The addition of borax or formaldehyde to 
milk is a serious menace to the health of consumers, particularly 
infants and invalids, and can not be too strongly condemned. 
This form of adulteration is dangerous not only because of the 
physiological action of the chemicals themselves, but because 
their use becomes a substitute for the cleanliness and sanitary 
precautions which are so essential to the healthfulness of the 
product. 

Artificial Coloring Matter. In the Report of the Massachu- 
setts Board of Health for some years past Leach has called 
attention to the coloring of milk with anatto, coal-tar dyes and 

9 



122 CONNECTICUT EXPERIMENT STATION REPORT, I904. 

caramel, and during the past few years we have detected 
anatto and coal-tar dyes in milk sold in Connecticut. These 
colors give to "blue" milk, whether skimmed or of naturally 
inferior quality, a yellow tint resembling that of rich milk, thus 
producing directly the opposite effect of indigo or other blue 
colors which are used in the laundry to destroy the yellowish 
tinge in linen or cotton. Anatto, a well-known vegetable 
product, has for years served as a butter color. The coal-tar 
dye commonly used in milk is soluble in water, thus differing 
from the related dye used as a butter color, which is insoluble 
in water but soluble in oil. There are in market proprietary 

The General Quality of the Milk Supply in July and August, 1904. 

The following samples, drawn by our Sampling Agent, are unquestionably- 
adulterated : 



Station 
No. 




Location. 


I2436 


Ansonia 


I25IO 






I2I70 


Bridgeport 


I254I 




' ' 


I2I75 






12538 




1 1 


I22I8 






I234I 


Hartford 


I24I2 


Middletown 


II424 


N 


3w Haven 


II4I5 




( 1 


12359 




t i 


I2169 




' ' 


II4I4 






12275 






II42I 




' ' 


II42O 






12277 




i 1 


12356 




1 1 


II4I7 




1 1 


I2370 






12276 




1 1 


I2368 




1 1 


I238I 


N 


ew London 


12268 


N 


orwalk _ 


I2I92 


St 


amford 


I219O 




( 1 


I225I 


Waterbury 



Dealer. 



George Bergen* 

G. Lagella*... 

G. A. Barhite 

E. L. Hoyt, Long Hill .. 
H. W. Parks, Trumbull. 



S. Thorpe, Hillside Farm 



E. J. McNamara, No. 193 .. 

H. E. Merrill, Cromwell 

J. D. Bremner, Westville .. 

F. J. Buck, 44 Judson Ave. 

Clover Dairy Creamery 



W. H. Davis, 9 Audubon Place 

E. W. Klebe, North Haven 

S. Lancel, No. 19 

E. F. Loveland... _ 

G. B. Mix, 27 Munson St 

R. N. Noble, 1500 Ouinnipiac Ave. 

(i 11 (i 

S. H. Rice, 58 Lombard St 



Remarks. 



Contains borax. 
Watered. 



Contains formaldehyde. 

I I I c 

Watered, dyed, contains 

formaldehyde. 
Skimmed. 
Contains borax. 
Watered. 



Dyed with anatto. 
Watered. 



Dyed with anatto. 



Skimmed, dyed with ani- 
line orange, contains 
formaldehyde. 

Dyed with anatto. 

Skimmed. 



John Shepard, Woodbridge* 

Ocean View Farm .. 

David Jenks* j Watered skim-milk. 

Robt. Try on Contains formaldehyde. 

J. F. Wynn Watered. 

H. B. Russell, Oakville | 



* Statement of Driver. 



MARKET MILK. 12 







articles containing such a dye in solution, one of which is 
described as a ''harmless, tasteless, and wonderful vegetable 
coloring for producing the natural, rich shade in milk, skim 
milk and separator milk." 

Excluding eighteen analyses of milk which had certainly 
been watered or skimmed, the average percentages of solids and 
of fat in the remaining 298 analyses are 12.44 and 4.05 respec- 
tively. 

The averages for several years have been the following: 

Percentage of 
Solids. Fat. adulterated 

samples. 

Summer of 1904 _ 12.44 4.05 8.9 

" 1902 12.63 4.13 10.9 

" " 1901 12.50 4.00 8.5 

" 1900 12.53 3-99 ".4 

Besides the samples which were certainly adulterated by 
watering or skimming, or by the addition of dyes or preserva- 
tives, thirty other samples, nearly ten per cent, of the whole 
number examined, were of very inferior quality. This inferior 
quality may have been the result of moderate skimming or 
watering, or it may have been the fault of the cows or their 
feeding and keeping. 

One hundred and one of the samples tested this year fell, in 
two or more particulars, below the milk standard fixed by the 
United States government and adopted by this station. 

In some cases this may be due to the carelessness of the man 
on the milk route who dips the milk from the can without any 
stirring, and in this way may serve very rich milk to one patron 
and nothing better than skimmed milk to another. But for this 
sort of thing the seller, not the purchaser, is responsible, and the 
figures given in the tables, while they may not show accurately 
the average quality of the milk from a given dairy, do accu- 
rately show what the owner of the dairy, or his agent, sold to 
the public for milk at the standard ruling price. It is clear, 
from the results of our work that as regards chemical com- 
position alone, the milk supply of our cities is in an unsatis- 
factory state and that much inferior and adulterated milk is 
sold in them. A larger proportion of such samples have been 
found in Bridgeport and New Haven than in other places. 



124 CONNECTICUT EXPERIMENT STATION REPORT, I904. 

The prevention of fraud in the sale of milk can only be accom- 
plished by the local authorities. The work above described has 
been done with the object of showing what need there is for 
efficient work on the part of local boards of health. At the 
present time the public health is affected by the quality of the 
milk supply far more than by that of any other food product. 
It is the helpless portion of the community whose health and life 
are seriously threatened by impure and adulterated milk. - 

Table I. — Summary of Analyses of Milk Bought of 

Milkmen, 1904. 



Place. 



v p. 
3 w 



Ansonia 6 

Bridgeport 43 

Bristol 14 

Danbury 15 

Derby -- 

Hartford 3° 

Meriden 9 

Middletown ii 

New Britain ii 

New Haven 

New London 10 

Norwalk 8 

Norwich 9 

Rockville j 8 

South Norwalk 10 

Stamford ! 17 

Wallingford j 10 

Waterbury .. 1 23 

Willimantic ! 12 

! 

Total I 316 



O. 



w 



.2 go 
pq 



2 

12 

O 

9 

4 

13 

2 
I 

8 

26 

1 

2 

3 
2 

6 
1 

10 

3 

108 



C u J" 

nJ o'O 

£ i c 4-. 

O C <u o 

■Jjo u c 
PQ 



13 h 



3 
27 

6 
11 

6 
17 

5 
11 
11 

34 
2 

4 
5 
4 
3 

10 
6 

12 
8 

185 



V . 



m 



■SgL 

^° 

o V c 



I 

3 
o 
o 
o 

4 
1 
o 

4 

10 

1 

1 
o 
1 
o 
I 
I 

2 

I 

31 





6 






T3 










U nj 


-C 


.t: 


XI 
rt 


2 
.2 rt 

fo 


& . 

1- OJ 

rt 


U 


U 


U 


I 





O 


O 


3 





O 





O 


O 





O 


O 








1 ° 








O 








I 




















1 


5 


i 















































1 
































2 


5 


5 



1)J. 
2. O 

o o 
U 



MARKET MILK. 

Table II. — Milk Bought of Milkmen. 



125 



12436 
12434 
12510 

12433 
12435 
12437 



12170 
12212 
12186 
12185 
12182 
12211 
12542 
12222 
12187 
12183 
12184 
12219 
12173 
12223 
12228 
12541 

12227 

12226 
12171 
12224 

12539 
12220 
12178 
12213 
12216 
12180 
12177 

12543 
12540 
12175 

12538 
12174 
12217 
12221 
12214 
12172 
12176 
12179 
12215 
12218 



Aug. 



July 



Aug 
July 



Aug 
July 



Aug 
July 



Aug 
July 



Aug. 5 
July 6 



11 

11 

11 

6 

6 

6 

11 

11 



Dealer. 



Ansonia. 

George Bergen* 

Herman Karnarth* 

G. Lagella* 

P. B. S 

J. F. W 

Weakley & Jergerson* 

Bridgeport. 

G. A. Barhite ... 

Frank Campbell* : 

Ed. Clark, Trumbull* 

William Colby* 

B. B. Curtiss*_._ 

Will Disbrow* 

Evergreen Farm Dairy 

John Flynn*. 

D. W. Fuller* 

T. B. Green 

A. O. Gregory* 

A. O. Gregory* 

A. W. Hall, Plattsville* 

Chess. Hayes* 

A. C. Howard & Son 

E. L. Hoyt, Pleasant View Farm, 
Long Hill _. 

E. L. Hoyt, Pleasant View Farm, 
Long Hill 

Imperial Dairy 

Luther Johnson* 

Chas. Ketchen* 

Fred Ketchum* 

F. C. Kuhen, Long Hill 

K. W. Laufer, Chestnut Hill 

Ambrose Marsh 

G. Marsh*. 

Wm. McClellan, Nichols .... 

J. E. McDonald & Son 

Mitchell Dairy, Washington 

Monhabie Farm Dairy 

H. W. Parks, Trumbull 

H. W. Parks, Trumbull 

E. Patchen, Star Farm Dairy 

E. Patchen, Star Farm Dairy 

Howard Randall* 

Roger Farm Dairy _. 

G. Ross, Fairfield* 

E. E. Sherman 

Geo. H. Sherwood* 

Walter Sherwood 

S. Thorpe, Hillside Farm 



>> 








> 




rt 




too 




71 




c 


Fat. 


« 


~3 


-o 




rt 

V 









a. 

C/0 


H 


1/3 


% 




% 


% 


3I.O 


I2.46 


8.56 


3-9 


29.7 


13.27 


8.47 


4.8 


23.6 


9-43 


6-43 


3-0 


29.4 


n-37 


7-57 


3-8 


29.O 


13.89 


8.59 


5-3 


31.2 


12.33 


8.73 


3.6 


24.2 


10.49 


6.79 


3-7 


29.8 


12.59 


8.59 


4.o 


27.I 


12.59 


8.49 


4.1 


27-3 


14.41 


8.81 


5-6 


29.9 


12.79 


8.79 


4.0 


30.3 


13-35 


8.75 


4.6 


30.8 


12.65 


8.65 


4.0 


26.6 


11.50 


8.00 


3-5 


29.1 


12.04 


8.44 


3-6 


30.0 


12.04 


8.74 


3-3 


29.9 


12.04 


B-34 


3-7 


29-5 


12.01 


8.41 


3.6 


26.3 


12.50 


7.80 


4-7 


26.1 


11.04 


7.64 


3-4 


28.9 


11.97 


8.27 


3-7 


23.6 


9-57 


6-57 


3-0 


19.8 


14-59 


7-39 


7.2 


28.0 


12.04 


8.04 


4.0 


30.9 


13.09 


8.69 


4-4 


27.8 


12.36 


7.96 


4.4- 


29.7 


13-03 


B-43 


4.6 


29.4 


11.89 


8.09 


3-8 


26.9 


11. 19 


7-79 


3-4 


30.1 


13-05 


8.55 


4-5 


27.3 


12.30 


8.30 


4.0 


28.4 


13-37 


«-37 


5.o 


30.5 


12.31 


8.61 


3-7 


29.6 


13.13 


8-33 


4.8 


30.1 


13-44 


8.54 


4-9 


29.7 


12.64 


8.64 


4.0 


28.0 


12.44 


8.24 


4.2 


29.6 


11.92 


8.52 


3-4 


26.7 


12.49 


8.29 


4-2 


28.8 


12.08 


7.88 


4-2 


30.1 


12.55 


8.55 


4.0 


31.3 


12.84 


9-24 


3-6 


30.0 


13.56 


8.86 


4-7 


29.7 


11.78 


8.38 


3-4 


29-3 


13.09 


8-99 


4.1 


24.1 


9.68 


6.58 


3-1 



Preserva- 
tive. 



Borax 
None 



Formal- 
dehyde 

1 1 

None 



Formal- 
dehyde 



Color. 



Natural. 



Aniline 
orange. 



* Statement of driver. Names not marked with * were given on the cart. 



126 CONNECTICUT EXPERIMENT STATION REPORT, I904. 

Table II. — Milk Bought of Milkmen — Continued. 



12225 
12181 
12544 



12296 
12298 
12302 
12293 
12301 
12300 
12294 
12292 
12295 
12299 
12303 
12297 
12304 
12305 



12240 
12234 
12235 
12233 
12238 
12239 
12232 
12230 
12231 
12229 
12241 
12236 
12243 
12242 
12237 



12513 
12511 
12517 

12518 
12514 
12512 

12515 
12516 



July 11 

6 

Aug. 5 



Dealer. 



Bridgeport. 
S. S. Walker, Long Hill Dairy. 

John Weller, Trumbull* 

George Wolf* 



Bristol. 
July 19 A. B. Brewer, Hillside Farm 

19 J. D. Burgess* ... 

19 A K. Chapin 

19 T. Holt, Maple View, Farm. 

19 Holt & Bradbury 

19 Manchester Bros., Fern Hill Dairy 
19 J. B. Maynard, Maple Lawn Farm 

19 George Miles* 

i 9 !charles Miller* 



July 



19 
19 

19 

19 

19 



Aug. 



S. D. 
John 
A. G. 
A. G. 
J. L. 



Newell . 

Peterson* 

Root 

Root -. 

Wilcox, Clover 



Hill Stock 



Farm 



D anbury. 

T. A. Banks, R. F. D. 20 

Danbury Milk Sterilizing Co 

Disbrow's Home Dairy 

C. M. Downes 

Geo. Felton* 

J. F. Hall 

L. Jacobs* __ 

L. T. Jennings, Hayestown Dairy. 

O. A. Johnson* 

Geo. Merritt* 

Geo. Merritt* 

A. Mishico* 

Pembroke Dairy* 

Chas. Rider, 11 New st 

Geo. Rundell* 



26.3 
28.0 
29-3 

30.8 

30.4 
28.1 
29.9 
29-5 
31-5 
29.7 

3L5 
27.0 
31.2 
29.9 

30.5 
29.4 

30.0 



29.1 
28.9 
30.0 

29.0 
28.1 



28. 
26. 
30. 
29, 

30. 
30. 
30. 
28. 
30. 
28. 



I2338|july 21 
12346J 22 

12339 21 



Derby. 

D. H. Clark, No. 3 

F. B. Dimon, Cloverdale Dairy 

M. W. Johnson, Sound View Dairy, 

Monroe 

McConney Bros.* 

W. W. Sanders, No. 42 

A. F. Schummrick, 17 Sandy Hook* 
A. V. Werder 

E. C. Wooster, Nichols* 



29.8 
30.1 

30.4 
29.4 

28.7 

31-4 
28.4 
29.7 



Hartford. 

J. F. Anglum I 30.5 

Geo. D. Bexter, South Wethersfield 29.5 
A. Becker, Wilson i 27.7 



% 
11.56 
11.02 

12.32 



12.83 
14.83 
12.83 
12.32 
12.73 
12.94 
12.43 

13-65 
13.08 
13.26 
12.69 

13.49 
12.86 

12.66 



12.04 
11.64 
11.66 
11.96 

11.35 
13. 11 

11. 41 

11.87 

11.98 

11.76 

12.30 

12.54 
15.09 
12.12 
1 1. 19 



12.28 
12.56 

12.80 
11.74 

11.57 

13.77 
11.89 

n.38 



11.82 

12.84 
11. 19 



t 

7.96 
8.02 
8.42 



8.83 
9- x 3 
8.53 
8.42 

8.63 

8.84 

8.43 

8-75 
7.98 
8.96 
8.49 

8-59 
8.46 

8.36 



8.34 
8.14 
8.26 
8.36 

7.85 
8.41 
7.71 

8.37 
8.18 
8.36 

8.50 

8.54 

8.79 
8.62 

7.89 



Fat. 



3-6 
3-0 

3-9 



4-3 



Preserva- 
tive. 



None 



8.48 
8.36 


3-8 
4.2 


8.70 


4.1 


8.24 

7.87 


3-5 
3-7 


9.07 


4-7 


7-99 
8.08 


3-9 

3-3 


8.42 


3-4 


8.54 
7.69 


.4-3 

3-5 



Color. 



Natural. 



* Statement of the driver. Names not marked with * were given on the cart. 



MARKET MILK. \2J 

Table II. — Milk Bought of Milkmen — Continued. 



July 



12416 
12417 
12420 
12408 
12405 
12413 
12415 
12410 
12422 
12409 
12421 
12411 
12419 



21 
21 
21 
22 
21 
21 
21 
22 
21 
21 
22 
21 
22 
22 
22 
22 
22 
21 

21 
21 
22 
21 
21 
21 
21 
21 
22 



29 
29 
29 
29 
29 
29 
29 
29 
29 
29 
29 
29 
29 



Dealer. 



Hartford. 

C. J. Christensen, Bloomfield 

John Donahue, Windsor 

Wm. Dooley, Bloomfield. ... 

H. I. Epstein 

Louis Farnham, Bloomfield* 

J. J. Felth, West Hartford. 

Wm. P. Francis, Bloomfield 

A. Griggs, West Hartford 

Hartford Dairy Co., No. 17 

Hartford Dairy Co., No. 4 

Hartford Dairy Co., No. 7 

H. W. Holcomb, Bloomfield 

J. A. Jensen, Wethersfield 

Hans Jepsen, West Hartford 

M. King . 

T. Kullakowski,West Hartford- ._ 

A. Marshall, Bloomfield 

E. J. McNamara, No. 193, Rocky 
Hill 

J. W. Merrill, No. 58 

J. W. Merrill, No. 58 ... 

W. B. Miller, West Hartford 

F. G. Pinnev, Bloomfield 

F. T. Roche', No. 11 . 

R. Romano, No. 197 _ .. 

C.H.Rosen 

N. Swenson, Elmwood 

J. T. Tilden, West Hartford 

Meriden. 

B. F. Deming, 61 Orient st 

Dickerman Bros 

F. A. Disbrow 

A. Greenback* .. 

D. Higgins, 17 Butler st. 

D. Higgins, 17 Butler st. 

Geo. Holmes* 

Wilbur Hyatt 

G. Quigley* . 



2fc. 



Middletown. 

F. B. Ashton 

Cold Spring Dair}' 

Damon Mott* 

Daniels Bros., Millbrook Dairy 

Daniels Bros., Millbrook Dairy 

Chas. T. Davis 

R. Davis, Oak Grove Dairy 

James Dripps 

Robert Hubbard 

W. G. Johnson & Son 

Frank Jones* 

Lee Bros 

C. Longworth* 



31. 1 

26.8 
28.3 
30.0 
30.8 
27.6 

30.4 
29.9 

30.5 
30.2 
29.0 
27.9 
30.1 
29.8 
29.9 
30.0 
28.0 

33-6 
30.9 
29-3 
25.2 
30.0 
32.2 

30.3 
32.2 
29.7 
31.0 



29.9 
25.6 
29.4 
29.0 
30.5 
30.7 
26.0 
29.9 
31.3 



29.7 

30.9 
29.4 
30.0 
30.0 

30.5 
28.9 

25-9 
30.2 
31.0 

30-5 
29.7 
26.4 



12. 
11 

13. 
12. 

12. 
12. 
12. 

13. 
12. 
12. 
12. 
10. 
12. 
11. 
11. 
11. 
II. 



61 

97 

57 
18 

89 
00 
69 
00 

55 
60 

37 
94 
58 
12 

97 

85 
52 



10.96 

12.55 
12.26 
11.65 

12.75 
11.60 
11.20 

13.05 

n-95 

12.22 



13-97 
12.94 

14.38 
12.00 
12.36 
12.74 
12.82 

11.75 
11. 61 



12.571 
12.43J 
12.70 

12.87 
12.85I 
13.22! 

12.53 
ii.8i| 

13-46, 
12.54! 
12.07 
12.09 
12.14 



.61 

•77 

• 77 
.18 

•79 
.00 

.69 

• 50 

•35 

• 50 

■37 
44 

• 78 
.92 
.27 

■35 
.82 



8.76 

8.55 
8.26 

7-25 
8.45 

8.60 

8.00 

8-95 

8.45 

8.62 



8.87 
7.64 
8.98 
8.20 
8.36 

8.94 
7.72 
8.15 

8.61 



8.27 

8.63 
8.50 
8.47 

8.55 
8.62 
8.23 
7.41 

8.76 

8.54 

8.37 
8.29 

7-74 



Fat. 



Preserva- 
tive. 



Color. 



4.0 

4.2 
4.8 
4.O 
4.1 
4.O 
4.0 

4.5 
4.2 

4-1 

4.0 

3-5 
3-8 
3-2 

3-7 

3-5 

3-7 

2.2 

4.0 
4.0 
4-4 
4-3 
3.0 
3-2 
4.1 
3-5 
3-6 



5.1 
5-3 
5-4 



None 



3.0 



4-3 
3-8 
4-2 
4-4 
4-3 
4.6 

4-3 
4-4 
4-7 
4.0 

3-7 
3-8 
4.4 



Natural. 



* Statement of the driver. Names not marked with * were given on the cart. 



128 CONNECTICUT EXPERIMENT STATION REPORT, I9O4. 

Table II. — Milk Bought of Milkmen — Continued. 



12412 

12418 
12414 
12406 
12407 



12315 
12314 
12312 
12320 
12313 
12309 
12322 
12319 

12306 
12307 
12310 
12317 
12311 
12316 
12321 
12318 
12308 
12323 



12281 
12365 
1 1424 
11413 

11415 
12359 
1 1426 
12169 
11414 
11423 
12358 
12275 
12367 
11425 
11422 
12274 
12272 

12354 
12273 

12357 
11421 



Dealer. 



July 29 

29 
29 
29 
29 



20 
20 
20 
20 
20 
20 
20 
20 

20 
20 
20 
20 
20 
20 
20 
20 
20 
20 



15 

25 

5 

5 

5 

25 

5 

5 

5 

5 

25 

15 

25 

5 

5 

15 

15 

25 

US 

25 

5 



Middletown. 

H. E. Merrill, Utopia Farm, Crom- 
well 

C. C. Plum .._ 

E. H. Plum 

F. S. Scoville 

Fred Zens 

New Britain. 

Chas. Allen*... 

J. E. Avery*. : 

H. P. Batty, Fair View Farm .. 

Cedar Hill Farm _ 

Cedar Hill Farm . 

C. Daley, City Farm 

Hooker's Brookside Farm 

C. L. Luce, Red Rock Farm, New- 

ington 

John Martin* 

T. S. McMahon __ ._ ... 

I. J. Newton, West Hartford.. 

William Phillips* 

C. Rosenberg 

Seibert's Center View Farm, Berlin 
Spring Dale Dairy 

G. A. Wall, Maple Grove Farm 

Axel Wellin 

J.H.Weymouth, CedarValley Farm, 

Newington 

New Haven. 

W. M. Andrew, Orange 

W. M. Andrew, Orange 

J. D. Bremner, Westville 

C. W. Brock, Whitneyville Cream- 
ery 

F. J. Buck, 44 Judson ave 

F. J. Buck, 44 Judson ave. 

Cherry Hill Dairy 

Clover Dairy Creamery 

Clover Dairy Creamery 

J. T. Cotter 

W. L. Crawford, 990 Dixwell ave. 

W. H. Davis, 9 Audubon pi 

H. J. Fabrique 

Granniss Corner Dairy 

W. E. Granniss 

Greene Bros. _ _. 

R. Hanrahan,* No. 43.-- 

L. G. Hemingway 

W. R. Hoggatt . „ 

A. Husinsky,* No. 1047 

E. W. Klebe, North Hill Farm, 
Nortli Haven .. 



>> 








'> 

"If ■ 


w 

T3 


rt 
















in 




c 


Fat. 












rt 


T3 




s* 


O 


"o 






H 


m 






% 


% 


% 


29.I 


12.57 


8.17 


4.4 


30.0 


12.04 


8.24 


3-8 


30.4 


12.67 


8-37 


4-3 


29.O 


13.32 


8.52 


4.8 


30.6 


12.06 


8.46 


3-6 


29.9 


11.90 


8.20 


3-7 


26.O 


11.43 


7.23 


4.2 


30.3 


12.92 


8.62 


4-3 


3O.I 


12.51 


8.41 


4-i 


29.8 


12.22 


8.32 


3-9 


31.0 


11.39 


8.29 


3-i 


30.5 


11.34 


8.34 


3-0 


29 5 


12.29 


8.29 


4.0 


29.6 


I2.64 


8.54 


4.1 


30.7 


11.54 


8.14 


3-4 


3U8 


11.68 


8.68 


30 


31.6 


12.43 


8-73 


3-7 


32.3 


11.96 


8.76 


3-2 


29.2 


12.97 


8.27 


4-7 


30.3 


12.04 


8.34 


3-7 


30.5 


12.58 


8.68 


3-9 


29.4 


11.56 


8.16 


3-4 


30.4 


12.87 


8-57 


4-3 


31.2 


11.42 


8.22 


3-2 


28.9 


n.50 


7.90 


3.6 


24.9 


9-93 


7.13 


2.8 


30.3 


11.99 


7-99 


4.0 


26.3 


10.57 


7-57 


3.0 


24.8 


9.91 


6.81 


3-1 


26.4 


12.70 


8.20 


4-5 


29.4 


10.59 


7-99 


2.6 


26.7 


10.50 


7-30 


3-2 


27.9 


11.24 


7-94 


3-3 


30.1 


11.69 


8.19 


3-5 


28.9 


11.70 


8.00 


3-7 


28.9 


IT. 41 


7.91 


3-5 


28.1 


12.32 


8.42 


3-9 


28.6 


I2./J4 


8.44 


4.0 


29.1 


11.88 


8.18 


3-7 


29.9 


11-55 


8.15 


3.4 


31.0 


12.26 


8.46 


3-8 


30.8 


12.42 


8.52 


3-9 


30.9 


13.12 


9.02 


4-1 


26.7 


10.51 


7.3i 


3-2 



Preserva- 
tive. 



Borax 

None 



Color. 



Natural. 



Anatto. 

Natural. 



* Statement of the driver. Names not marked with * were given on the cart. 



MARKET MILK. I 29 

Table II. — Milk Bought of Milkmen — Conti?iued. 



July 5 
15 

25 
25 
25 

5 
15 
25 

5 
25 

5 
15 
15 

25 

5 

15 

25 

15 

25 

25 

5 

25 

25 

25 

15 

15 

5 



26 
26 
26 
26 
26 
26 



Dealer. 



Nezu Haven. 

S. Lancel, No. 19 

E. F. Loveland 

H. G. Meserole, East Haven 

G. B. Mix, 27 Munson st. 

J. F. Moran, No. 231- 

New England Dairy 

New England Dairy __ 

R. H. Nesbit Co., Rose Hurst Farm 
R. N. Noble, 1500 Quinnipiac ave. 
R. N. Noble, 1500 Quinnipiac ave. 

L. C. Palmer 

L. C. Palmer 

S. H. Rice, 58 Lombard st ._ 



<->°2 



C. W. Russell, Tyler City 

W. G. Schilf 

R. A. Scholz 

John Shepard, Woodbridge* 

John Smith* 

A. L. Sperry, Woodbridge 

C. E. Thatcher 

W. F. Thompson 

F. A. Vining, Whitney ville . 

M. Walley, 267 Washington ave. 
J. H. Webb, Spring Glen Farm . 

F. L. Wildmore 

H. Winstein* 

No. 43 



26 
26 
26 
26 



14 

14 
14 
14 
14 
14 
14 
14 



New London. 

A. T. Avery, Waterford 

S. P. Brown, Four Winds Farm __ 
John Carlson* ._ 

F. L. Dimmock*_ 

J. Hedding* 

H. C. Lamphere, Pleasant View 

Farm 

C. G. Newbury 

Ocean View Farm 

J. W. Reardon, Cohanzie 

G. Snelitzkie* _ 



Nor walk. 
Mrs. Ella R. Aiken, Silver Mine 

Dairy 

Chas. H. Hawxhurst 

W. I. Hawxhurst* 

Chas. E. Hoyt, Hillside Dairy 

David Jenks* 

R. Loudon, Sear Hill Dairy 

F. R. Waters, White Oak Shade ._ 
A. Wellnitz . 



25.5 
26.8 
30.6 
30.8 
29.9 
30.5 
30.4 
30.4 
29.8 

30.4 
29.7 

30.9 
30.8 

3i-7 
28.9 
30.0 

30-3 
30.0 

30.4 
30.0 
28.3 
27.5 
30-9 
30-4 
30.0 
30.0 
27.1 



30.5 
30.8 

30.9 
31.8 
29.4 

30.7 
29.6 

34-5 
28.7 

27.5 



31.0 
30.4 

27-3 
28.6 

27.5 
30.9 
29.9 
29.0 



9-37 
11.03 

12.20 
13.06 
11.85 
12.52 
12.66 
12.41 
11.99 
12.22 
11.52 
13.08 
10.52 

12.47 
11. 81 
12.14 
11. 81 
12.18 
12.34 
12.81 
11.38 

13-49 
13.22 

13-03 
n.31 

12.70 

11.59 



14.14 
12.84 
14.41 
12.31 
12.43 

13.07 

13-43 
10.27 

12.67 
12.51 



12.37 
12.56 
10.76 

12.08 

8.45 

13.09 

12.44 

i 13-26 



Fat. 



6.67 

7-33 

8.50 
8.76 
8.25 

8.82 

8.66 

8.51 

8-59 
8.42 

7.72 
8.58 
8.32 

8.87 
8.11 
8.84 
8.41 
8.28 

8.34 

8.51 
7.98 
7.69 

8.82 

8.73 
8.11 
8.40 
8.19 



9.14 
8.64 
9.11 

8.71 
8-53 

8.87 
8.53 
9-07 
8.27 
7.91 



8-77 
8.66 

7.36 
8.08 

6.95 

8.79 
8.54 
8.46 



5-0 
4-2 
5-3 
3-6 
3-9 

4-2 
4.9 
1.2 

4.4 
4.6 



3.6 

3-9 
3-4 
4.0 

1-5 

4-3 
3-9 

4-8 



Preserva- 
tive. 



None 



Color. 



Formal- 
dehyde 
None 



Natural. 



Anatto. 

Natural. 



Anatto. 
t< 

Natural. 

Analine 
orange. 
Natural. 



Anatto. 

Natural. 



* Statement of the driver. Names not marked with * were given on the cart. 



I3O CONNECTICUT EXPERIMENT STATION REPORT, I904. 

Table II. — Milk Bought of Milkmen — Continued. 



12389 

12384 
12386 
12390 
12388 
12385 
12387 
12383 
12391 



12530 
12534 
12537 
12536 
12532 
12531 
12533 
12535 



12205 
12260 
12207 
12206 
12259 
12258 
12261 
12208 
12209 
12210 



12198 
12189 
12196 
12202 
12197 
12204 
12194 
12199 
12200 
12193 
12203 
12195 
12188 
12192 

12191 
1 2201 
1 2190 



July 27 

27 
27 

27 
27 
27 
27 
27 
27 



Aug. 



July 8 

14 
8 
8 
14 
14 
14 



Dealer. 



Norwich. 

Mrs. H. F. Davis 

W. S. DeWolf* 

Fred Kingsley* 

J. F. Lester, Sunny Side Farm. 

J. D. Lyman*.. 

Fred Palmer* _. 

John Peckham* 

W. T. Rogers* 

John Sherwin* _ ... 



Rockville. 
John Daley_. 

M. C. Dimmick. 

C. Lanz* 

Henry Martin* _ 

Will Pinney* 

C. T. Slater, Spring Brook Dairy 
Wm. C. Vinton, Hillside Dairy.. 
C. T. Wooster* 



South Norwalk. 

W. E. Barnes 

J. H. Crosby* 

Chas. H. Hawxhurst 

Chas. H. Hawxhurst* 

Chas. E. Hawxhurst* ... 

W. D. Keeler, Ridgewood Farm.. 
G. J. Schaller, Comstock Hill Dairy 

South Norwalk Milk Delivery 

F. R. Waters 

Arthur Webb* 



A. 
I. 
I. 
I. 



Stamford. 
J. H. Bedell, Long Ridge Dairyr. 
J. H. Bedell, Long Ridge Dairy. 

W. Bliss* 

F. A. Bouton* 

Dann, Mount Pleasant Dairy 
Dann, Mouut Pleasant Dairy 
Dann, Mount Pleasant Dairy 

P. Larkin, Glen Brook Dairy 

Noroton Dairy .. 

Westover Dairy, H.L. Palmer, Supt. 

Ridge Brook Farm Dairy. 

South Stamford Dairy 

S. Thompkins* 

Robert Tryon, Sarr's Milk Wagon. 



W. F. Waterbury 
Emmett L. Weed 
J. F. Wynn.. .. 



31.2 

30.3 
31.2 
27.9 

30.4 
29.0 

27.4 
30.9 
28.6 



28.0 
28.3 
29.1 
27.0 
27.0 
29-5 
30.9 
29.8 



3L4 

29.8 

26.8 

27.5 

29-3 

3i 

3i 

29 

30 

29 



28.5 
30.8 
28.0 

30.7 
31.0 
27.2 
28.6 
28.4 
27.7 
29.0 
26.8 
27.6 

2Q.I 
29.4 





• 




rt 


v> 




X) 


<j 






(/] 


c 


, , 


It) 


d 


T3 


O 




H 


CO 


% 


i 


I3.O4 


8.54 


I4.I4 


9.04 


II. 8l 


8.51 


12.62 


8.12 


11.77 


8.37 


I3.16 


8.36 


11.23 


7-»3 


12.40 


8.60 


12.64 


8.24 


IO.50 


7.50 


I3.29 


8.49 


I4.89 


8.79 


13.27 


8.17 


II. 10 


7.70 


13-11 


8.71 


I2.8o 


8.60 


13-35 


8.55 


11.86 


8.56 


12.78 


8.58 


11. 61 


7.81 


11.66 


7.66 


12.65 


8.55 


13-20 


8.90 


14.63 


9- r 3 


12.22 


8.42 


13.70 


8.80 


12.77 


8.57 


12.60 


8.50 


13.18 
11. IS 


9.08 
7.7S 



12.14 

12.25 
12.09 

11.79 

12.78 

11.22 

I2.49 
II.78 
12.39 
12.76 
11.28 



8-54 
8.85 
8.O9 
8.I9 
8.78 
7.82 
8.69 
7.58 

7-99 
8.36 
8.18 



30.6 13.19 
24.1 12.50: 
25.6 10.62 



Fat. 



4.1 
4.1 

3-4 
3-6 

3-4 
4.0 
3.6 
4.0 

3-4 
3-8 
4.2 

4-4 
4-4 
3-1 



8.89 4.3 
7-5o| 5.o 
7-32' 3-3 



Preserva- 
tive. 



None 



Formal- 
dehyde 
None 



Color. 



Natural. 



Statement of the driver. Names not marked with * were given on the cart. 



MARKET MILK. I3I 

Table II. — Milk Bought of Milkmen — Continued. 



[242giAug. 

-2430] 

:242s 

:2428| 

:2427J 

2 4 2 3 
12424' 
12426 
12432 
1 243 1 



12256 
12527 

12252 
12254 
12525 
12526 
12522 
12529 
12253 
12524 
12519 
12249 
12246 
12255 
12520 
12244 
12245 
12250 
12523 
12521 
12248 
2251 
12528 



July 
Aug. 

July 

Aug. 



July 
Aug, 

July 



Aug, 

July 



Aug 
July 
Aug, 



Dealer. 



Walling ford. 

A. A. Blakesley* 
T. F. Greenslitt* 
L. W. Hitchcock- 
Riverside Farm.. 
F. H. Robinson, H 

B. R. Tyler* 

J. D. W. 

Geo. Williams* J 29.6 12.63 

H. S. Williams ! 30.5; 12.61 

Louis Williams* __ 31. 911. 71 



O. P. M. 



27.1 
28.4 
30.0 
26.5 
29-5 
30.4 
29.4 



12.38 
12.66 
12.00 

12.33 

12.56 
12.26 
13.22 



Waterbury. 

F. R. Allen, No. 44 _. 

Atwood Bros., Mountain View- 
Farm 

G. L. Atwood 

J. E. Brant* 

Buckingham Bros 

F. P. Clough, Spring Meadow 

J.K - — 

J. W. Laughlin, Watertown Road_ 

W. M. 

J. F. Manthey 

John Nagel__ 

E. H. Oviatt, White Clover Dairy. 

W. J. Munson, Watertown 

A. J. Pierpont 

F, C. Porter 



12403 July 28 



12402 
12394 
12395 
12392 
12398 
12400 
12396 
1 2401 
12397 
12404 
12399 



28 

2S 
2S 
28 
28 

28 
28 
28 
28 
28 
28 



Geo. Rasmussen* 

Hans Rasmussen, Park Dairy 

C. C. Rogers, Maple ave. 

D. M. Rogers 

J. N. Rose, Watertown Road 

L. A. Rose 

H. B. Russell, Oakville 

Spring Hill Farm, Watertown Road 

Willimantic . 
G. H. Andrews, Crystal Spring 

Dairy 

Brindamour Bros. 

S. P. Brown, Homestead Farm 

J. M. Daggett & Son 

F. W. Edgerton. 

J. H. Griggs, Pleasant Valley Farm 
C. H. Hoxie 

G. A. Jacobs, Mansfield City Dairy 

C. B. Pomeroy, Jr. 

G. W. Rapellyea 

F. Rosebrooks 

J. H. Stearns, Mountain Mills Farm 



31.6 

29.7 
3I.I 

30.4 
32.2 

30.3 
27.0 
29.6 
29.8 
29.0 
29.1 
29.8 
29-3 
27-3 
29.0 
29.7 
27.4 
28.5 
28.3 
29.1 
29.6 
22.8 
29.8 



28.8 

29-3 
30.1 
30.0 
30.1 
30.0 
29.1 
29.9 
29.0 

32.5 
30.9 

30.1 



Fat. 



12.21 

13-47 
12.82 
n.63 

13.71 
12.94 

13.54 
12.23 
12.56 
11.92 
11.27 
12.80 
12.66 
11.62 

H-93 
11. 61 

11.38 
11.75 
n-45 

12.33 

12.67 

8.27 

12.75 



12.86 
12.69 
14.09 
13.27 
13.96 
12.93 
11.98 
12.85 
13.06 
11.97 
13.28 
11.89 



8.08 
8.26 
8.40 

7-83 
8.36 

8.56 
8.62 
8.23 

8.71 
8.51 



8.61 

8.97 

8.72 

8.53 
9.11 

8-54 
8.24 
8.63 
8.56 
8.12 

7-97 

8.50 

8.36 
8.12 

7-93 
8.21 
7.68 
8.05 
7.85 
8.43 
8.57 
6.07 
8.65 



8.36 
8.29 

8.79 

8.47 

8.66 

8.43 
8.28 
8.25 
8.46 

8.77 
8.78 
8.29 



4-3 
4.4 

3-6 
4-5 
4.2 

3-7 
4-6 
4-4 
3-9 
3-2 



3-6 

4,5 
4.1 

3-1 

4.6 

4-4 
5.3 
3.6 
4.0 
3-8 
3-3 
4-3 
4-3 



3-6 

3-9 
4.1 
2.2 

4.1 



Preserva- 
tive. 



None 



* Statement of the driver. Names not marked with * were given on the cart. 



132 connecticut experiment station report, i904. 

Milk from a Producer, Sampled by the Station. 

On March 7, M. B. & F. S. Hubbell, milk dealers, New 
Haven, submitted a sample of milk (11595) with the statement 
that it fairly represented the product sold them by Mr. J. H. 
Handy, Totoket. On examination the milk was found tp be 
badly watered. Four days later, at the request of the above 
firm, a sample was taken by a representative of the Station at 
the farm of Mr. Handy from each of two cans of milk before 
they were loaded on the collecting wagon. Analyses of these 
samples (11600 and 11601) showed that the milk in both cans 
was unquestionably watered. 

Analyses of the three samples follows : 



Sample 
No. 


Sampled by 


Specific 
Gravity 
at 6o° F. 


Total 

Solids. 

Per cent. 


Solids 
not Fat. 
Per cent. 


Fat. 
Per 
cent. 


H595 


M. B. & F. S. Hubbell... 


24.6 


9-7 


6.6 


3-1 


11600 


Station Agent ._ 


25.O 
21.5 


9.69 

S.85 


6.69 

5.85 


3-0 
3-0 


11601 


1 < 



Milk Sampled by Public Officers. 

A sample of milk from a Bridgeport dealer was sent by Dr. 
E. A. McLellan, health officer of that city, because of the com- 
plaint of a purchaser who stated that a sediment resembling 
corn starch deposited from the milk. No starch was found in 
the sample, but the analysis which follows shows that it was 
grossly adulterated by watering. 

Specific Gravity at 6o° F. Total Solids. Solids not Fat. Fat. 

23.1 9-07$ 6.47$ 2.60$ 

Dr. C. H. Borden, health officer, Stamford, submitted for 
analysis during the month of July, 31 samples of milk from 
Stamford dealers. Of these 1 contained boric acid and 4 
were, in our opinion, watered, as appears from the following 

analyses : 



Sample 
No. 


Dealer. 


Specific 
Gravity 
at 6o° F. 


Total 

Solids. 

Per cent. 


Solids 
not Fat. 
Per cent. 


Fat. 
Per cent. 


Preserv- 
ative. 


1 244 1 


H. L. Palmer ... 


30.8 


12.33 


8-53 


3-8 


Boric acid 


I2442 


W. F.Waterbury. 


27.7 


IO.62 


7.52 


3-1 


None. 


12450 


John Conners 


30.9 


IO.69 


7-79 


2.9 


" 


I2448 


Fred Herman 


24.6 


IO.4I 


6.81 


3.6 


1 1 


12469 


Wm. OlmsteacL. 


29.4 


IO.68 


7.38 


3-3 


i 1 



CONDENSED MILK. I 33 

Mr. Waterbury, whose milk as shown in the foregoing table 
was watered, later sent 13 samples drawn from his supply by 
Mr. W. Ferris Waterbury, town clerk of Stamford, all of which 
were of good quality. The percentages of total solids in these 
samples ranged from 12.25 to 14-26 per cent, and of fat from 
3.2 to 5.4 per cent. 

Milk sampled by Producers, Dealers and Consumers. 

Of 132 samples submitted for analysis by private parties only 
the following are of public interest : 

11210. Sent by J. J. Merwin, Orange, who stated that the 
sample was from a lot sold by L. F. Andrew. It contained 
boric acid. 

11714. Sent by H. A. Loveland, New Haven, who stated 
that the sample was market milk from C. W. Barker. 



Specific Gravity at 6o° F. 


Total Solids. 


Solids not Fat. 


Fat. 


27.9 


11.04$ 

CREAM. 


7.64# 


3.40$ 



Seventeen samples examined for dealers and consumers con- 
tained from 18.40 to 47.64 per cent, of fat. Only the following 
was found adulterated. 

11286. Sent by M. B. & F. S. Hubbell, New Haven, who 
stated that the sample was from a lot sold by the Westerly 
Cream Co. The sample contained boric acid. 

SWEETENED CONDENSED MILK. 

This product is prepared from fresh milk by evaporation and 
addition, during the process, of a certain amount of cane sugar. 
The evaporation is conducted in vacuum pans at a temperature 
considerably below that of boiling water, thus avoiding a 
disagreeable cooked taste. The product is commonly sold in 
hermetically sealed tins containing a little less than one pound. 

The composition of the product depends (1) on the composi- 
tion of the milk used, (2) on the proportion of sugar added and 
(3) on the degree of concentration. 

The only common form of adulteration practiced by manufac- 
turers is the use of skimmed milk in the place of whole milk. 



134 CONNECTICUT EXPERIMENT STATION REPORT, I904. 

Addition of water is obviously disadvantageous to their inter- 
ests, as the excess of water would necessitate longer boiling in 
the vacuum pans. Borax or boric acid, if contained in the milk 
supplied to the manufacturer, will also be contained in the fin- 
ished product, but there is no incentive to the manufacturer to 
add preservatives, as the product is thoroughly sterilized 
before sealing, and furthermore, the large amount of sugar 
present prevents fermentation. Formaldehyde, if present- in the 
original milk, is largely or entirely removed by the process of 
concentration. 

In Table III are given analyses of 28 brands of sweetened con- 
densed milk purchased by the station. The table shows not only 
the percentages of total, solids, cane sugar, milk solids and milk 
constituents in the material as purchased, but also the percent- 
ages of milk constituents in the dry, sugar-free material, or, in 
other words, in the milk solids. These latter results are particu- 
larly instructive because they show the relative proportion of the 
milk constituents in the original milk and furnish evidence as 
to whether or not the milk was skimmed to any appreciable 
extent. 

According to the standards adopted by the Association of 
Official Agricultural Chemists, sweetened condensed milk should 
contain not less than 28 per cent, of milk solids, of which not 
less than one- fourth (25 per cent.) is milk fat. 

None of the samples examined contain less than the standard 
amount of milk solids, but four samples are deficient in the 
amount of fat in the milk solids as follows : 

Station Per cent, of fat in 

No. Brand. the milk solids. 

1959 Scranton Condensed Milk Co's Red Line 21.97 

10750 Andresen's Best 21.82 

1975 The Clark's Summit Dairy and Condensing 

Co's Apple Blossom 23.30 

1955 Allen-Ditchett Co's, The Best 20.66 

Methods of Analysis. 

Preparation of the Material. Open the can and weigh with contents. 
Transfer the contents to a 1000 cc. flask by means of tepid water, dry 
the empty can, weigh and deduct this weight from the first, thus obtain- 
ing the weight of the contents. 

Make the material up to 1000 cc. at room temperature and use the 
diluted solution for the various determinations. 



CONDENSED MILK. I 35 

Total Solids. In an aluminum dish 8 cm. in diameter, weighing about 
12 grams, place a glass rod, sufficient ignited quartz sand to bring the total 
weight up to 40 grams and 5 cc. of the diluted condensed milk prepared 
as above described. Evaporate on a water bath, with continued stirring 
to avoid the formation of large lumps, dry twelve hours in a boiling 
water oven, cool in a desiccator and weigh. 

Ash. Evaporate in a platinum dish 5 cc. of the diluted material and 
burn in a muffle to a white ash at a heat below redness. 

Protein. Determine nitrogen by the Kjeldahl method in 3 cc. of the 
diluted material and calculate the protein, using the factor 6.37. 

Lactose. To 20 cc. of the diluted material contained in a graduated 
500 cc. flask add 10 cc. of copper sulphate solution (34.64 grams made up 
to 500 cc. with water) and 2.4 cc. half normal potassium hydrate. Make 
up to the mark, shake and filter through a dry paper. 

Determine the lactose in 100 cc. of the filtrate by Sohxlet's method as 
follows : 

In a beaker of 350 cc. capacity, mix 25 cc. of copper sulphate solution 
prepared as above described, with 25 cc. of alkaline Rochelle salt solu- 
tion (173 grams Rochelle salts and 50 grams sodium hydrate made up to 
500 cc. with water) and heat to boiling. To the boiling liquid add 100 cc. 
of the filtered milk solution, heat again to boiling and continue the boil- 
ing six minutes. Collect the copper suboxide on a Gooch crucible with a 
closely packed felt of woolly asbestos, dry at ioo° C. and weigh. Cal- 
culate by Sohxlet's table. 

This method gives results somewhat too high owing to the presence of 
sucrose, but the error is in favor of the manufacturer. Experiments 
are now in progress to determine the errors for different proportions of 
the two sugars. 

Fat. {Leach's Method.) In a Babcock milk bottle with a mark on 
the bulb showing a volume of 17.6 cc. place 25 cc. of the diluted material, 
add 4cc. of copper sulphate solution (prepared as above described) and 
water nearly to the neck. Shake thoroughly and whirl (without heat) 
in a centrifugal machine until the precipitated proteids, carrying with 
them the fat, have entirely settled. 

In our experience there is little difficulty in securing an absolutely 
clear supernatant liquid if the contents of the bottle after adding the 
copper sulphate solution are allowed to stand some minutes before 
shaking. 

Pour off the liquid, add water nearly to the neck, agitate by shaking, 
breaking up the lumps with a wire, and whirl again. Decant a second 
time and repeat once again the addition of water, agitation, whirling 
and decantation. Finally add water up to 17.6 cc, mix thoroughly and 
proceed as with milk. To obtain the percentage of fat, multiply the 
reading by 18 and divide by the grams of condensed milk in the aliquot 
taken. 

Sucrose. This is obtained by subtracting the sum of the percentages 
of ash, protein, lactose and fat from the percentage of total solids. 

Milk Solids. The difference between the percentages of total solids 
and sucrose is the percentage of milk solids. 



I36 CONNECTICUT EXPERIMENT STATION REPORT, I904. 

Table III. — Analyses of 



Brand. 



1958 Michigan Condensed Milk Co., N. Y. 
Peninsular 

1959 Scranton Condensed Milk Co., Scranton, 
Pa. Red Line - 

1974 The Dr. Hand Condensed Milk Co., 
Ubly, Mich. Dr. Hand's 

1954 Bennett, Sloan & Co., N. Y. Valley Farm 
i960 Borden's Condensed Milk Co., N. Y. 

Winner 

10750 C. Andresen & Co., N. Y. ' Andresen's 
Best 

1973 United States Condensed Milk Co., 
Deansboro, N. Y. Upper Ten 

1963 The Great Atlantic and Pacific Tea Co., 
N. Y. Grandmother's A. & P. 

10752 Borden's Condensed Milk Co., N. Y. 

Magnolia 

1979'Borden's Condensed Milk Co., N. Y. 
Baby 

1975 The Clark's Summit Dairy and Condens- 

ing Co., Clark's Summit, Pa. Apple 
Blossom. 

10751 Borden's Condensed Milk Co., N. Y. 

Daisy 

1964 United States Condensed Milk Co., 

Deansboro, N. Y. Empire State 

1978 Borden's Condensed Milk Co., N. Y. 

Eagle 

1962 American Condensed Milk Co., Jackson, 

Mich. Blue Bell ... 

1965 Wisconsin Condensed Milk Co., Burling- 

ton, Wis. Arrow. 

1966 Borden's Condensed Milk Co., N. Y. 

Defiance.-. . 

1967, Borden's Condensed Milk Co., N. Y. 
Dirigo 

1968 Borden's Condensed Milk Co., N. Y. 

O. K 

1953 Mohawk Condensed Milk Co., Rochester 
Sweet Clover ... 

1969 Borden's Condensed Milk Co., N. Y. 

Stag 

1970 Borden's Condensed Milk Co., N. Y. 

Challenge ...... 

1957 Henri Nestle, Vevey, Switz. and Fulton, 

N. Y. Nestle's _ ... 

1956 Scranton Condensed Milk Co., Scranton, 

Pa. Gilt Edge 

1955 Allen-Ditchett Co., N. Y. The Best 

1977 Borden's Condensed Milk Co., N. Y. 

Tip Top 

1971 American Condensed Milk Co., Jackson, 

Mich. Anchor 

1972 United States Condensed Milk Co., 
Deansboro, N. Y. Regal 



Dealer. 



Bridgeport : Coe & White, '1256 Main St._ 

National Grocery and Provision Co., 

46 Cannon St 

Derby: The N. Y. Grocery Co., 217 Main 
St 

Greenwich'. S. A. Moshier, Greenwich Ave. 

Hartford: Wise, Smith & Co., Main St... 
Meriden: Meriden Tea and Coffee Co., 

77 E. Main St 

Nezv Britain; W. H. Pierce & Son, 72 

W. Main St. .._ 

New Haven : Atlantic and Pacific Tea Co., 

384 State St 

New Haven : Bradley Bros., Church St. . 
C. T. Curtis, 932 State St 

Frederick Bros., 253 Davenport Ave. __ 
N. A. Fullerton, Chapel and Temple 

Sts 

The 3 G's Cash Grocery, 23-27 Edwards 

St.. 

J. J. Hugo, 92 Nicoll St 

The Mohican Co., 18-22 Church St. ... 

Union Supply Co., 442 State St 

New London: R. B. Burrows, 723 Bank 
St. 

J. W. Miner, 51 Huntington St 

The Mohican Co., 261 State St 

Norwalk : Grand Central Grocery, 21 

Main St. 

Norzvich: Jas. Conners & Son, 72 Water 
St. 

W. A. Smith, 139 Main St 

So. Norwalk: Central Food Co., Washing- 
ton St. and R. R. Ave 

Lorenzo Dibble, 13 N. Main St. 

G. E. Freidrich, R. R. Ave. 

Torrington : The Torrington Co-operative 
Co., 135 Main St 

Willimantic : Chagnon & Bacon, 40 Jack- 
son St. _ — 

Frank Larrabee, 20 Church St 



CONDENSED MILK. 



137 



iWEETENED CONDENSED MlLK. 





z 

.0 


Si2 

a y 
u _ 

'? B 

— ~. 




Weight of 
contents of 
can, ounces. 




In the Material as Sold. 






In the Milk Solids. 


Water. 


Total 
Solids. 


' Cane 
Sugar. 


Milk 
Solids. 


Ash. 


Protein. 


Milk 
Sugar. 


Fat. 


Ash. 


Protein. 


Milk 
Sugar. 


Fat. 


1958 


10 


I4.8 


% 
26.38 


/o 
73.62 


% 
4L72 


% 

3I.9O 


% 

1.86 


% 

8.60 


% 

I3.20 


% 

8.24 


% 

5.83 


% 

26.96 


% 

41.38 


% 

25. S3 


1959 


10 


13.0 


27-45 


72.55 


39- 6 ° 


32.95 


1-93 


8.98 


I4.80 


7.24 


5-86 


27.25 


44.92 


21,97 


1974 
1954 


18 
10 


15.6 

'15-5 


26.97 

24.86 


73-03 
75-14 


38.63 
42.13 


34-40 
33-OI 


2.16 
1. 91 


9-36 
9.12 


14.07 
.13.28 


8.8l 
8.7O 


6.28 
5-79 


27.21 
27.63 


4O.9O 
40.23 


25.61 

26,35 


i960 


9 


14.8 


25.26 I 74-74 


42.34 


32.4O 


1. 8 1 


8.87 


12.06 


9.66 


5-59 


27.38 


37-22 


29.81 


I0750 


10 


14.9 


24.69 75.31 


41.62 


33-69 


2.10 


.9.81 


14.43 


7-35 


6.23 


29.12 


42.83 


21.82 


1973 


10 13.0 


27.88 i 72.12 


38.47 


33-65 


1.85 


8-34 


14.66 


8.80 


5-50 


24.79 


43.57 


26.14 


I963 


10 


15.5 


27.27 ' 72.73 


40.09 


32.64 


1.87 


8.88 


13-53 


8.36 


5-73 


27.21 


41.45 


25.61 


0752 


10 


15.2 


27-17 72.83 


42.24 


30.59 


1.78 


7-95 


12.52 


8.34 


5-82 


25.99 


40.93 


27.26 


1979 


17 


12.4 


25.00 | 75.00 


39-97 


35.03 


1.87 


8.71 


14.42 


10.03 


5-34 


24.86 


41.16 


28.64 


1975 


9 


13.0 


27.65 


72-35 


32.01 


40.34 


1.88 


8.46 


20.60 


9.4O 


4.66 


20.97 


51.07 


23.30 


0751 


13 


15.6 


29.32 


70.68 


40.47 


30.2I 


i-75 


7.82 


12.13 


8.51 


5-79 


25.89 


40.16 


28.16 


I964 


9 


12.7 


26. 09 


73.91 


40.80 


33.11 


1.83 


8.14 


14.11 


9.03 


5-53 


24-59 


42.61 


27.27 


1978 


15 


16.1 


25.99 74-Qi 


42.93 


3I.08 


1.86 


8.15 


12.35 


8.72 


5-98 


26.22 


39-73 


28.07 


I962 


9 


13-9 


26.50 73.50 


37-94 


35.56 


i-95 


9-50 


14.80 


9-31 


5-48 


26.7] 


41.62 


26.19 


1965 


8 


12.7 


26.83 


73-17 


42.02 


31.15 


1.79 


8.49 


12.87 


8.00 


5-74 


27.25 


4L3I 


25.70 


I966 


10 


13.2 

J 


26.75 


73-25 


39-8i 


33-44 


1-93 


8-99 


13.09 


9-43 


5-77 


26.88 


39-14 


28.21 


I967 


10 


14.9 


24.91 


75-09 


41.22 


33.87 


1.90 


9-03 


13.06 


9.88 


5-6i 


26.66 


38.56 


29.17 


I96S 


9 


13.0 


25-78 


74.22 


36.56 


37-66 


1.89 


8.72 


17.30 


9-75 


5-02 


2315 


45-94 


25.89 


1053 


10 


14.8 


24.07 


75-93 


43.09 


32.84 


1.87 


8.71 


12.95 


9-3i 


5-69 


26.52 


39-44 


28.35 


I969 


10 


11. 4 


23-67 ; 76.33 


43.70 


32.63 


1.97 


9.16 


12.54 


8.96 


6.04 


28.07 


38.43 


27.46 


1970 


10 


13.3 


24.84 j 75.16 


43.42 


31-74 


1.92 


8-57 


13.02 


8.23 


6.05 


27.OO 


41.02 


25.93 


1957 


.0 


14.9 


25.76 74.24 


38.70 


35-54 


1.90 


8.70 


15-37 


9-57 


5-35 


24.48 


43-25 


26.92 


1956 
1955 


1 


15.3 
13.6 


25.48 
28.03 


74.52 
71.97 


4i-i3 
38.57 


33-39 
33-40 


1.85 
1.90 


8.72 
9.12 


13.86 
15.48 


8.96 
6.90 


5-54 
5.69 


26.12 
27.30 


4i.5i 
46.35 


26.83 
20.66 


1977 


12 


14.7 


21.67 78.33 


41.76 36.57 


2.15 


9-35 


15.00 


10.07 


5-88 


25-57 


41.02 


27-53 


t 9 7I 


IO 


12.4 


26.97 73-03 


37-88 35.15 


1.97 


9.28 


14.44 


9.46 


5.60 


26.4O 


41.08 


26.92 


JQ72 

laxii 
linir 

Lvers 


IO 

nun 

mm 
Lge. 


12.8 
1 




27.02 
29.32 
21.67 
26.08 


72.98 
78.33 
70.68 

73.92 


40.33 
43-70 
32.01 
40.32 


32.65 

40.34 
30.41 
33-60 


1.85 
2.16 

i-75 
1.90 


7.96 
9.81 
7.82 
8.77 


13.91 
20.60 
12.06 
14.07 


8-93 
10.07 

6.90 
8.86 


5-67 
6.28 
4.66 
5.68 


24.38 
29.12 
2O.97 
26.17 


42.60 

51.07 
37-22 
41.76 


27-35 
29.81 
20.66 
26.39 



10 



I38 CONNECTICUT EXPERIMENT STATION REPORT, I904. 

NOODLES. 

Noodles are prepared by European housewives and some 
manufacturers from flour, with the addition of a certain amount 
of eggs and salt. The dough is rolled into sheets and cut into 
strips or fanciful shapes. 

Most of the noodles on the market, however, although of a 
golden yellow color, are not made with eggs, but have about 
the same composition as macaroni, being dyed either with a 
vegetable color (commonly turmeric) or a coal-tar dye (tropeo- 
lins, dinitrocresol, Martius yellow, naphthol yellow S, etc.). 

Examination of Samples Collected by the Station. 

Samples Collected in ipoi. Thirty-seven samples of maca- 
roni, eight of spaghetti, ten of vermicelli and twenty-eight of 
noodles purchased in Connecticut were analyzed and tested for 
dyes at this station in 1901. 

None of the samples of macaroni or spaghetti was artificially 
colored, but two samples of vermicelli and twelve of noodles 
contained coal-tar dyes and ten samples of noodles contained 
turmeric. The coal-tar dyes, except in one sample which con- 
tained a nitro-color, were azo-colors related to, if not identical 
with, the orange dye commonly used as a butter color. 

Only four of the samples of noodles contained appreciable 
amounts of eggs. 

The maxima, minima and average results of the analyses of 
noodles follows : 

Nitrogen-free 
Water. Ash. Protein. extract Fat. 

and fiber. 

Maximum 13-84 3-15 16.69 74-21 5-7° 

Minimum 12.03 °-46 12.19 61.32 0.22 

Average __ 12.94 0.88 13.46 71.89 O.83 

Samples Collected in 1904. Twenty-two samples of noodles 
collected during the present year have been analyzed, with the 
results given in Table IV, pages 142 and 143. 

All of the samples contain foreign coloring matter, which 
in twelve cases was turmeric and in ten cases was an azo- 
color. As artificial colors convey the impression that water 
noodles are made with eggs, or that Ggg noodles contain a 
greater amount of eggs than was actually used, their presence 
without a declaration is obviously illegal. 



NOODLES. 139 

The percentage amounts of lecithin-phosphoric acid and fat 
show that only the following three brands contain any con- 
siderable amounts of eggs or egg-yolks : C. F. Mueller & Co.'s 
White Leghorn Egg Noodles (10718 and 10470), The Anger 
Baking Co.'s Golden Seal German Egg Noodles (10672 and 
10829) and A. Regensburger's Egg Nudeln (10674). Accord- 
ing to Juckenack's standards none of these brands, except 
possibly the first, contain appreciably more than one egg or 
the yolk of one egg per pound of flour. 

Methods of Analysis. 

Water, ash, protein and fat are determined by the methods of the 
Association of Official Agricultural Chemists. 

Tests for Dyes. Turmeric and nitro colors are extracted from the 
finely ground materials by long-continued shaking with alcohol, and are 
identified by the usual tests. 

The orange coal-tar dyes commonly employed are not dissolved by 
this treatment but are readily extracted by shaking with a mixture of 
10 parts of alcohol and one part of hydrochloric acid. The dye desig- 
nated "tropeolin" in the table is soluble in the acid alcohol, the filtered 
liquid being a rich orange color, which on evaporation at a gentle heat 
changes to a rose red. After a time this rose red color also appears on 
the edges of the filter and in the extracted (but not washed) starchy 
residue. It disappears on addition of alcohol but reappears on drying. 
Ammonia changes the color of the extract to a golden yellow. 

The color dyes wool a dirty yellow by Arata's test, which changes to 
rose red on addition of acid. Concentrated hydrochloric acid added to 
the powdered material imparts a rose red coloration. These reactions 
indicate that the dye is an azo-color closely related to methyl orange 
and is probably the same as Geissler* and Crampton find in butter colors. 

The following analytical scheme applies to the colors thus far detected 
at this station in noodles and similar products : 

I. Yellow color extracted by 95% alcohol. 

A. Filter paper dipped in the concentrated alcoholic solution and 

dried becomes on moistening with dilute boric-hydrochloric 
acid and drying, cherry red, changing to blue-black with 
ammonia Turmeric. 

B. No cherry-red color obtained on the filter paper when treated 

as under A, or else the color is not changed to blue-black 

with ammonia. 

(1). Yellow color after evaporation of alcoholic solution is 
soluble in water; solution partially decolorized by 
hydrochloric acid Nitro-colors. 

(2). Yellow color after evaporation of alcoholic solution is 
insoluble in water Egg color. 



* J. Amer. Chem. Soc, 20, no. 



140 CONNECTICUT EXPERIMENT STATION REPORT, I904. 

IL No yellow color extracted by 95% alcohol but an orange color 
extracted by a mixture of 10 parts of 95% alcohol and 1 part of 
concentrated hydrochloric acid. Filter paper moistened with 
the acid-alcohol extract, on drying at room temperature, becomes 
rose-red Azo-color ("Tropeolin") . 

Juckenack's Method for Determination of Lecithin-Phosphoric Acid* 
Extract 30 grams of the finely ground material for 10 hours with abso- 
lute alcohol in a Soxhlet extractor at a temperature, inside the extractor, 
not below 55°-6o C. The extraction flask should be provided' with a 
small quantity of pumice stone to prevent bumping during the boiling and 
the extractor enclosed by asbestos paper if the desired temperature is not 
readily maintained. After the extraction is completed, add 5 cc. of alco- 
holic solution of potash (prepared by dissolving 40 grams of phosphorus- 
free caustic potash in 1000 cc. alcohol) and distill off all the alcohol. 
Transfer the residue to a platinum dish by means of hot water, evaporate 
to dryness on a water bath, and char over asbestos. Treat the charred 
mass with dilute nitric acid, filter and wash with water. Return the 
residue with the paper to the platinum dish and burn to a white ash. 
Treat again with nitric acid, filter and wash, uniting the filtrates. 
Determine phosphoric acid by the usual method. 

Juckenackf in his first paper calculated the percentages of ash, total 
phosphoric acid, lecithin-phosphoric acid and protein (N X ^>Va) in 
noodles containing per pound of flour one to twelve eggs and one to 
twelve egg-yolks, assuming an average weight of the eggs and an average 
composition of both the eggs and the flour. Beythien and Wrampel- 
meyer,$ also Sendtner,§ later called attention to the importance of deter- 
mining fat, as this constituent is present in but small amount in flour and 
the addition of only a single egg increases the percentage more than 
twofold. Juckenack and Pasternack|| in a recent paper have substi- 
tuted for the protein column in Juckenack's original table, which because 
of the variation of this constituent in the flour is of little value, a column 
giving the percentages of fat (ether extract). 

The table on page 141 is compiled from figures given in . the tables 
named.ft 

According to Jaeckle's experiments** the lecithin-phosphoric in noodles 
decreases considerably on long standing. For example, in water noodles 
the percentage decreased in eight months from 0.0220 to 0.0119, in 
noodles made with three eggs per pound of flour from 0.1226 to 0.0607, 



* Ztschr. f . Unters. Nahr.-u. Genussm., 1900, 3, 13. 
t Loc. cit. 

tlbid., 1901, 4, 145. 
§Ibid., 1902, 5, 1018. 
|| Ibid., 1904, 8, 94. 

j| The German pound used in this calculation is approximately 468 
grams. The avoirdupois pound is 454 grams. 

** Ztschr. f. Unters. Nahr.-u. Genussm., 1904, 7, 513. 



NOODLES. 



141 






Composition of the dry matter. 


u 


Composition of the dry matter. 


M3 


















bxO 












too 

V T3 

















Total 


Lecithin- 






O = 




Total 


Lecithin 






u 73 


Ash. 


phos- 


phos- 


Ether 


Protein 


!r, ° 


Ash. 


phos- 


phos- 


Ether 


Protein 


.2 c 


phoric 


phoric 


extract. 


(Nx6#). 


■° u 


phoric 


phoric 


extract. 


(Nx6> 4 0. 


e 

3 D. 




acid. 


acid. 






3 ex 




acid. 


acid. 






2 












2; 












1 


% 




% 


% 


% 




% 


% 


% 


% 


% 


O 


O.460 


0.2300 


0.0225 


0.66 


12.00 


O 


O.460 


O.23OO 


0.0225 


0.66 


12.03 


1 


0.565 


0.2716 


0.0513 


1.56 


12.99 


I 


O.488 


0.2720 


0.0518 


1-57 


12.37 


2 


O.664 


0.3110 


0.0786 


2.42 


I3.92 


2 


O.516 


O.3127 


0.0801 


2.47 


12.73 


3 


O.758 


0.3482 


O.IO44 


3.24 


I4.8I 


3 


0.542 


0.3520 


0.1075 


3-33 


I3.07 


# 


* 


* 


* 


* 


* 


* 


* 


* 


* 


* 


* 


12 


I.426 


0.6123 


0.2875 


7-94 


2I.O9 


12 


0.745 


O.6533 


0.3I7I 


8.64 


15.71 



and so on. On the other hand, the iodine number of the fat and also 
the percentages of fat increased with time, the latter, however, but 
slightly. 

Juckenack and Pasternack's and Sendtner's experiments do not bear 
out Jaeckle's conclusions, at least as applied to the commercial product, 
but a final verdict can not be reached until numerous experiments now 
in progress in European laboratories are completed. 

Owing to lack of material, we are unable to report results bearing on 
this point except on one sample (No. 10718). In the finely ground 
sample analyzed early in February, 1904, we found 0.0461 per cent, of 
lecithin-phosphoric acid, while in the same ground sample, kept in the 
meantime in a glass stoppered bottle, we obtained, late in October of 
the same year, 0.0431 per cent. These results indicate that no appreciable 
loss of lecithin-phosphoric acid was sustained on standing nearly nine 
months during the warmest seasons. 

Since Jaeckle's experiments show that the percentage of fat is not 
considerably altered on standing, and since the analyses made by Sendtner 
and more recently by Juckenack and Pasternack indicate that flour used 
for noodles may contain as high as 0.0533 per cent, of lecithin-phosphoric 
acid, there is little fear of injustice to the manufacturers if the per- 
centages of lecithin-phosphoric acid and fat are both taken into con- 
sideration in judging commercial noodles. It should, however, be 
remembered that fat may be added to noodles in some form other than 
in eggs. 

BUCKWHEAT FLOUR. 



For years various mixtures of buckwheat flour with wheat 
middlings, maize flour or other cereal products have been com- 
monly sold under the name of buckwheat flour. Griddle cakes 
made from the mixtures are lighter colored than those made 
from pure buckwheat flour and have a very different flavor. 



142 CONNECTICUT EXPERIMENT STATION REPORT, I904. 

Table IV. — Analyses 



10767 
10569 
10368 

10781 

10798 

10759 
10760 

10797 

10717 
10718 

10672 

198 1 

1980 
10784 
10785 

10674 

10675 
10568 

10473 
10374 

10470 
10829 



Brand. 



Sold in bulk — .- 

a t < 

Maas Baking Co., New York, 

Homemade Egg Noodles 

Sold in bulk 

t i 1 < 

4 1 I < 

a it 

" " 

C. F. Mueller & Co., Jersey City, 
White Leghorn Egg Noodles 

The Anger Baking Co., New York, 
Golden Seal German Egg Nudeln 

Sold in bulk ', 

(< << 

A. Regensburger's Egg Nudeln, 
New York _'. 

Sold in bulk 

C. F. Mueller & Co., Jersey City, 
Egg Noodles 

Sold in bulk 

C. F. Mueller & Co., Jersey City, 
White Leghorn Egg Noodles 

The Anger Baking Co., New York, 
Golden Seal German Egg Nudeln 



Dealer. 



Bridgeport. — A. Merten, 263 State St. 
R. Wundrack, 1277 Main St 



Danbury. — R. Krakow, 71 White St. 

Derby. — Schuessler's Delicatessen, Bridge 



v c 



20 
20 

20 

— Schuessler's Delicatessen, Bridge 

St 16 

Meriden. — G. A. Bauer, 73 W. Main St 12 

Delicatessen, 213 Pratt St. I 10 

C. F. Fox, 24 E. Main St. | 16 

Meriden Tea & Coffee Co., 19 E. Main 

St 10 

New Britain. — Theo. Maurer, 91 Arch St._ 16 



Union Trading Co., 61 Arch St. 



New Haven. — F. J. Boese, 960 State' St. 

Delicatessen, 146 George St 

Hartman & Miller, 805 Grand Ave. 

S. J. Hugo, 120 Crown St 

Phoelin's Delicatessen, 367 Congress 

Ave. 

New London. — J. W. Kopp & Son, 133 

Bank St. 

Norwich. — Gus Thumm, 73 Franklin St. _. 
So. Norwalk. — Conrad Becker, 141 Wash- 
ington St _ 

G. E. Freidrick, R. R. Ave. 

Stamford. — H. Newstad & Co., 39 Pacific 
St 



20 

20 
10 
10 
16 

10 

24 

16 

14 

15 

10 

Stamford Cash Grocery, 88 Pacific St 

Waterbury. — The White Simmons Co., 163 

Bank St. 20 



While it may be true that some of these mixed flours cost 
as much to prepare as clear buckwheat flour and are preferred 
by some consumers, it is also true that many prefer clear buck- 
wheat flour to the mixtures. But the matters of personal pref- 
erence and cost of production are aside from the real issue. 

To sell as buckwheat flour, without any qualification, a flour 
which contains a considerable amount of wheat or corn meal 
is, in our judgment, a violation of the pure food law. Under 
a strict construction of the law, probably the word "prepared" 



NOODLES. 



143 



of Noodles. 



In the Air-Dry Material. 



IO767 
IO569 



% I % 
12. 7Q O.69 
13. l6o. 51 



10368 12.66 



10781J 
10798 

10759 
10760 

I 

10797, 

10717; 



S " <d v 

g*«Js«a 



14.94 

12.87 



69.41 2.17 
73-15 0.31 



0.66 15. 19 1 70.47 1.02 



1. 00 



11.78 

i2.57|i.o5 
13.03ji.00 
13.16 1.09 

12.490.53 
1. 13 



11.98 

10718 12.84 



0.87 



12.91 0.57 



10672 

1981:11. 42:1.09 

1980:12. io[i. 00 
10784! 1 1. 96 0.96' 13. 94 



14.12 
12.31 
12.81 
12.50 

13.06 
13.81 

15.75 



15.31 
12.69 

13.75 



10785 12.76 1.03 



14.25 



10674 
10675 

10568 
10473 

10374 

10470 

10S29 



13.59 0.63 14.00 
13.620.5313.37 

13.66:1.03 12.56 
12. 27J1. 06 12.56 



13.020.43 

! 
12,36 O.gO 



12.12 
15-02 



12.72 O.61 I3.25 



72.65 I0.45 
73.59 O.48 
72.88 O.28 
72.71 O.54 

73-37 0.55 
72.62 IO.46 



.s o 



jjs o 



O.025 
O.024 



In the Water-Free Material. 



i-i 1 w. 
o x nj 

° « " u 
.*£ 2-o 



Color. 



O.79 17 
O.5914 



O.O28 O.76 17 



68.51 

69.62 
74.26 
72.9O 
72.68 

71.48 

70.IO 

71.88 

72.19 

73.51 

74.11 
69.II 

71.79 



2.03 

1-59 
0.54 
O.25 
O.46 

O.48 

1.68 
o.59 

0.56 
0.60 

0.32 

2.01 

1.63 



0.017 
0.023 
0.023 
0.022 

0.021 
0.021 

0.046 

0.040 
0.021 
0.017 
0.019 

0.017 

0.031 
0.019 

0.013 
0.020 

0.016 

0.050 

0.035 



11.14 16 
ji.20 14 



I-I5 
1.28 



o.6i!i4 
1.29 15 



1. 00 



0.65 17 
1.23 14 
1.14I15 
1-0915 

1. 18 16 



o.73 
0.61 



1. 19 14 
1. 21 14 

o.49 



13 



1.02J17 



0.69 



15 



12 79.59 2.50 0.029 
82 84.23 0.36^ 0.028 

39 80.68 1. 17 0.032 



82.35 1O.50; 
84-17 |o.55 
83.80 0.32 
83.72 0.61 

83.84 0.63J 
82.51 .0.511 



0.019 
0.026 
0.027 
0.025 

0.024 
0.024 



07 78.60 2.33: 0.053 



57 

33; 

65 



79-95 
83.83 
82.93 
82.55 



1.83:' 
o.6i; 
0.28: 
o.52 ; 



0.046 
0.023 
0.019 
0.022 



Tropeolin.* 



Turmeric. 
'< 

Tropeolin. 

Turmeric. 

iTropeolin. 
Turmeric. 



Tropeolin.* 
Turmeric. 



34 81.93 



21 

48 

53 
32 

92 

S2 



8I.I2 
83.22 

83-63 
83.79 

85.20 



O.55 O.OI9 



1.94: 
O.69! 

O.65: 
O.68 

0-39 



78.87 2.29J 
82.26 ll.87 



O.O36 
0.022 

O.OI5 
0.023 

O.OI8 

O.O58 

O.O4O 



Tropeolin.* 

Turmeric. 

Tropeolin.* 

Turmeric. 

Tropeolin.* 



* Coal-tar dye. 

on the label is not sufficient to indicate that the article referred 
to is a mixture or compound. 

Prepared or self-raising buckwheat flour contains the proper 
proportions of baking powder and salt so that it can be pre- 
pared for cooking by simply mixing with water or milk. In 
addition to buckwheat flour all the brands we have examined 
also contain wheat flour or corn flour "or both, and some of 
them may have contained rice or barley flour. The constitu- 
ents are in some, though not in all, cases stated on the package. 



144 connecticut experiment station report, i9o4. 

Examination of Samples Collected by the Station. 

The extent to which mixed and prepared buckwheat flour is 
sold is indicated by the results of our examination of samples 
during 1900 and the past year (1904), a summary of which 

follows : 

1900. 1904. 

Number of samples not found adulterated — 63 41 

Number of samples adulterated with wheat flour, 

corn flour or both — 44 16 

Per cent, of samples adulterated ... 41 28 

Number of samples of self-raising or pre*pared 

buckwheat flour . 8 15 

The details with regard to the samples examined in 1904 are 
given in Tables V, VI and VII, pages 145, 146, 147. 

BAKING POWDERS. 

The leavening of bread products, whether by yeast or baking 
powder, is accomplished by an evolution throughout the whole 
mass of dough of carbonic acid gas, which in escaping makes 
the baking bread light and porous. 

Yeast introduces into the dough microscopic plants which 
cause alcoholic fermentation and thus split up the sugars 
originally present, or formed during the process, into carbonic 
acid and alcohol, both of which escape, in large part, during 
the baking. 

Baking powders, on the other hand, evolve carbonic acid in 
the dough, by "the chemical reaction of bicarbonate of soda with 
cream of tartar, acid phosphate, alum or other chemicals, and 
leave, in the dough, the non-volatile products of the reaction, 
consisting partly or wholly of mineral matters. 

The same chemical action results when bicarbonate of soda 
is used by the cook in conjunction with cream of tartar, sour 
milk or molasses. 

Consumption of Baking Powder. In the memorial of the 
American Baking Powder Association, issued in 1900, it is 
stated that the sale of baking powder in the United States 
aggregates, approximately, 118,500,000 pounds per annum, or 
about one and one-half pounds per capita. These figures are 
conclusive proof of the national fondness for cake, griddle 
cakes, soda biscuit and other bread products made with baking 



BUCKWHEAT FLOUR. 1 45 

Table V. — Buckwheat Flour not found Adulterated. 



Station 
No. 


II458 


U454 


1 1474 


"473 


11471 


11470 


1 1495 


1 1494 
11488 


1 1492 
11496 


1 1493 


11491 
11483 


1 1490 


11467 
11466 
1 1465 
1 1464 



1 1468 



1 1449 

1 1448 
1 1442 



1 1 509 

1 1 508 

11570 



11507 

1 1 505 

1 1 506 

1 1 504 



11459 

1 1460 



11479 

1 1480 

11477 

11478 



1 1 500 

1 1499 

1 1498 
11501 

1 1497 



Dealer. 



Bridgeport. 
E. L. Sullivan, 1142 E. Main St. 
E. E. Wheeler, 1135 Main St. .. 



Danbury, 
Danbury Grocery Co., 293 Main St. 

Ehle's Cash Grocery, 5 West St. 

M. McPhelemy, 44 White St 

N. Y. Cash Grocery, 309 Main St. . 



Price per 
pound, 
cents. 



New Britain. 
Wm. Foulds, 236 Park St. 



Hartford. 

Citizen's Grocery, 267 Main St 

City Hall Grocery, 42 State St. _. 

C. N. Dodge, 338 Main St 

C. J. Dow, 2 Church St. 

H. Griswold, 547 Main St. ... 

P. S. Kennedy, 1040 Main St. 

C. H. Strong, 131 Main St _. 

The Smith & Clapp Grocery, 187 Asylum St. 
A. H. Tillinghast, 341 Main St 



Meriden. 

A. Y. Berg, 61 W. Main St 

M. W. Borth, 41 E. Main St. .. 
H. E. Bushnell, 75 W. Main St. 
Kapitzke Bros., 80 E. Main St. 



New Haven. 
C. F. Curtis, 932 State St. . 
J. P. Hugo, 92 Nicoll St. ... 
F. J. Markle, 105 Broadway. 



New London. 

J. R. Avery, 19 Broad St 

Wm. A. Holt, 50 Main St. 

Keefe, Davis & Co., 125 Bank St. 



Norwich. 
E. F. Burlingame, W. Main and Thames St. 

W. H. Card well, Market St. 

Wheeler Bros., 2 Cliff St. 

Thos. Wilson. 78 Franklin St 



Stamford. 
C. Andresen & Co., 592 Main St. 
Fitch A. Hoyt, Atlantic Square. . 



Waterbury. 
W. H. Fudge, 446 S. Main St 

G. W. McGregor, 411 S. Main St 

The White Simmons Co., 165 Bank St. 
The Woodruff Grocery, 40 N. Main St. 



Willimantic . 
D. F. Blish & Son, 66 Church St. 

City Grocery, 877 Main St. 

Hall's Cash Store, 15 Union St. . 
Frank Larrabee, 20 Church St. .. 
Reade Bros., 709 Main St. 



I46 CONNECTICUT EXPERIMENT STATION REPORT, I904. 

Table VI. — Adulterated Buckwheat Flour. 



Station 
No. 



H455 

"457 
1 1456 



11472 
"475 



1 1463 
1 1469 



11441 
"447 
"445 
"435 
1 1436 
1 1446 
"434 



11461 



114S1 



Dealer. 



Bridgeport. 
The Coe & White Co., 1256 Main St.... 

Village Store Co., 1624 Main St .. 

Village Store Co., 244 State St. .. 

Danbury. 
W. D. Baldwin, 93 White St. 

Village Store Co. , 236 Main St. 

Meriden. 
Boston Grocery, 17 Colon)^ St. .. 

New Britain. 
Sidney Oldershaw, 250 Park St. 

New Haven. 

S. S. Adams, State and Court Sts. 

R. I. Blakeslee, 40 Grand Ave 

A. Duhan, 1 134 State St. 

Logan Bros. , 406 Congress Ave 

H. M. Tower, 379 Congress Ave 

A. H. Waterbury, Grand and Poplar St 
D. M. Welch, 28 Congress Ave. 

Stamford. 
R. T. Woodbury, 107 Pacific St. _ 

Waterbury. 
Public Market. 163 S. Main St. ._ 



Price per 
pound, 
cents. 



Foreign starch 
or flour. 



Wheat. 
Maize. 
Maize. 



Wheat. 



Wheat, maize. 



Wheat. 



Wheat. 



Wheat. 
Maize. 
Wheat. 
Wheat. 
Wheat. 
Maize. 
Wheat. 



Wheat. 



Wheat. 



powder, and justify a careful study of the brands on the 
market. 

Constituents of Baking Powders. 

Two ingredients are essential in a baking powder: (i) a 
carbonate which contains the carbonic acid gas necessary to 
raise the dough, and (2) an acid constituent, or its equivalent, 
which, in the presence of moisture, liberates carbonic acid from 
the carbonate. Nearly every brand on the market also con- 
tains a "filling," consisting usually of starch or flour, which 
improves the keeping quality of the baking powder by hindering 
the reaction of the acid and alkali within the package. 

Bicarbonate of Soda. The chief, and in nearly every case 
the only, source of carbonic acid gas in the baking powders of 
to-day is bicarbonate of soda, also known as baking soda. A 



BUCKWHEAT FLOUR. 1 47 

Table VII. — "Prepared" or "Self-Raising Buckwheat Flour." 



Brand. 



114531 Atlantic & Pacific Tea Co. Grand- 
mother's Self- Raising Buck- 
wheat Flour 

11451 EurekaMillingCo., N.Y. Eureka 

Prepared Buckwheat Flour 

2 Bridgeport Public Market. Pre- 
pared Buckwheat 



Dealer. 



II476 



Gansevoort. ExtraPreparedBuck- 
wheat 



11265 Borst & Burhans, Cobleskill, N. 
Y. 20th Century Dime Self- 
Raising Buckwheat Flour 

11489 ThePieser-LivingstoneCo. Uncle 
Jerry's New England Self-Rising 
Buckwheat Flour, Compound.* 



H45oThe H. O. Co.'s Self -Raising 
Buckwheat f 

1 1443 Prepared Staple Buckwheat 

H438jBarber & Bennett, Albany, N. Y. 

IXL Prepared Buckwheat Floury 

11444JS. H. Street & Co., New Haven. 

Street's Perfection Prepared 

Buckwheat Flour § 



H437 



The Mohican Co. 
wheat 



Prepared Buck- 



11503 Borst & Burhan's, Cobleskill, N. 
Y. Sure Rising Buckwheat 
FIour|| .- 

H502|Hecker-Jones-Jewell Milling Co., 
New York. Hecker's Self Rais- 
ing Buckwheat ^[ 



11462 Atlantic Mills 
Buckwheat .. 



Best Prepared 



Bridgeport. 

Atlantic & Pacific TeaCo. , 
957 Main St 

H. Isenberg & Co., in 
and 115 State St... 

Public Market, no State 
St 



V 

1- to 

<o n ■ 

i) o - 
o rt u 
•r 0.0 



Danbury . 
City Grocery, 147 Main 
St 



Hartford. 
Hills & Co., 372 Asylum 
St 



S. Vogel, 361 Main St. _. 

New Haven. 

3 G's Cash Store, 23 Ed- 
wards St.. 

Kohn Bros., 55 George St. 

New Eng. Grocery Co., 
298 Congress Ave 

E. Schoenberger & Son, 
92 George St 

The Mohican Co., 22 
Church St _ 



Norwich. \ 
Appley & Gordon, 86 W, 
Main St 



A. Francis & Son, W. 
Main and Thames St._. 

Stamford. 
Empire State Tea Co., 
301 Main St 



11482]" Ever Ready 
wheat Flour 



Waterbury. 
Prepared Buck- The Hewett Grocery Co., 
16 N. Main St 



10 

15 
10 

10 

10 
10 

10 
12 

10 

15 
12 

15. 
17 

13 

15 



«* cfO 
fcX O 3 I 

,15 5 



Flour ether than 
Buckwheat. 



a — 



Wheat. 
Wheat, maize. 
Wheat. 



Wheat, maize. 

Wheat. 
Wheat, maize. 

Wheat. 



Wheat, maize. 



U It 



; 1 it 



* 70^ buckwheat flour, 20% wheat flour, 10$ corn flour. 

f 84$ buckwheat, 8}4% wheat, 7*4% white corn flour, and necessary seasoning and 
leavening. 

X 85$ buckwheat flour, S% wheat flour, 7% white corn flour, and necessary seasoning and 
leavening. 

§ Mixture of pure flour and wholesome phosphatic leavening material. 

I 77$ buckwheat flour, 15$ wheat flour, 8% 'tart, soda and salt. 

*[ Mixture of pure flour and wholesome phosphatic leavening materials. 



I48 CONNECTICUT EXPERIMENT STATION REPORT, I904. 

few years ago, a number of brands on the market contained, in 
addition to bicarbonate of soda, a small percentage of car- 
bonate of ammonia, but it is stated that owing to popular, 
although perhaps unjust criticism, the use of this chemical has 
been largely discontinued. Pure bicarbonate of soda contains 
over 52 per cent, of carbonic acid. 

Filling. The presence of a harmless material, such as starch 
or flour, in a baking powder of good leavening power is not 
regarded as an adulterant, but rather as an ingredient essential 
for the proper keeping of the product. The manufacturers of 
a certain brand which contains no "filling" claim, however, 
that starch is not necessary to insure the keeping qualities, pro- 
vided the powder is properly prepared in a dry climate. Our 
analyses of this brand seem to justify this claim. 

Sulphate of lime (gypsum or land plaster), which in small 
amount is unavoidably introduced into phosphate and alum- 
phosphate powders, as an impurity of the acid phosphate, is 
separately added as a "filling." It is slightly soluble in water 
and, although it has no decided toxic properties, is a highly 
undesirable addition to food products. 

Another mineral filling, more dangerous than gypsum, which 
has been found in a single brand of baking powder sold in 
Connecticut, is the material known as argolite, which consists 
of a ground mixture of talc (soapstone) and asbestos-like 
tremolite. 

Acid Materials. The chemical used to liberate gas from the 
bicarbonate may be: (i) a true acid (tartaric acid), (2) an 
acid salt (cream of tartar, acid phosphate of lime, etc.), or 
(3) a neutral salt having the power of reacting with the bicar- 
bonate (alums, aluminum sulphate, etc.). Baking powders 
are usually classified according to the kind of acid material 
which they contain. 

A consideration of these acid materials and the residues left 
after their reaction with the bicarbonate is essential for a 
proper understanding of the wholesomeness of the powders in 
which they are contained. 

The efficiency of a powder as a leavening agent depends on 
the amount of gas it evolves in the dough and must be con- 
sidered apart from the wholesomeness of the residues. 



baking powders. 1 49 

Classes of Baking Powders. 

Tartaric Acid Baking Powder. Tartaric acid is a colorless 
crystalline substance, readily soluble in water. It is the chief 
acid constituent of grapes and is contained in all grape wines. 
Like cream of tartar, it is prepared from the settlings of the 
wine casks known as argols. The residue left in the dough by 
a tartaric acid powder consists of tartrate of soda, which is a 
salt acting with a power equal to that of sulphate of magnesia 
(Epsom salts) in the dose of ten drachms (one and one-quarter 
ounces).* A dozen biscuits made with a quart of flour and 2 
teaspoonfuls (0.18 ounce) of a good tartaric acid powder con- 
tain about one-fifteenth of an ounce of tartrate of soda, or less 
than one-nineteenth of a medicinal dose.t 

Cream of Tartar Baking Powder. Cream of tartar, the com- 
mercial name for bitartrate of potash, is a colorless crystalline 
salt, with an agreeable acid taste. Unlike tartaric acid, it is 
difficultly soluble in water. It is the chief ingredient of argols, 
from which it is prepared by recrystallization. The fixed pro- 
duct of its reaction with bicarbonate of soda is Rochelle salts 
(tartrate of soda and potash), which in doses of from half an 
ounce to an ounce is a well known purgative.! About one- 
sixth ounce of Rochelle salts, or less than one-quarter the aver- 
age dose, is formed in a batch of twelve biscuits made from a 
quart of flour and two teaspoonfuls (0.22 ounce) of a tartrate 
baking powder. 

Phosphate Baking Powders. The acid ingredients of these 
powders is a purified acid phosphate of lime commonly obtained 
by the action of sulphuric acid on bone ash or some other form 
of phosphate of lime. It usually contains a certain amount of 
sulphate of lime as an impurity incidental to the process of 
manufacture. 

The residual products of a phosphate powder are phosphate 
of lime (chiefly dibasic phosphate), phosphate of soda, and sul- 
phate of lime (gypsum or plaster). 



* U. S. Dispensatory, 17th ed., p. 1744. 

f The officinal teaspoon holds one fluid drachm, but when used to 
measure powders it is customary to heap the spoon so that it contains 
twice as much as when level full. Two teaspoonfuls (heaped in this 
way) of samples representing the different classes of baking powders 
were weighed in the laboratory and the weights thus obtained were used 
in the calculations of the amount of salts left after baking. 

fU. S. Dispensatory, p. 1095. 



150 CONNECTICUT EXPERIMENT STATION REPORT, I904. 

Dibasic phosphate of lime is a white, crystalline solid, almost 
insoluble in water, but soluble in dilute mineral acid and prob- 
ably in gastric juice. It is not mentioned in the Pharmacopoeia 
or. Dispensatory. 

Phosphate of soda is a colorless crystalline salt, readily soluble 
in water. "In doses of from I to 2 ounces it is a mild purgative, 
and, from its pure saline taste, it is well adapted to the cases 
of children and of persons of delicate stomachs." Adminis- 
tered with each meal in doses of from 3 to 10 grains, it is useful 
in infantile bilious disorders.* 

Sulphate of lime is not used internally in medicine. 

Twelve biscuits made from one quart of flour and two tea- 
spoonfuls (0.25 ounce) of a good phosphate baking powder 
contain about one-sixth ounce crystallized phosphate of soda, 
together with a variable amount of phosphate and sulphate of 
lime. 

The manufacturers of phosphate powder claim that "it 
restores the phosphates, so essential to health, which are 
removed from flour in bolting, and on this account is recom- 
mended by physicians." Phosphorus, it is true, is an essential 
ingredient of foods, but it is chiefly valuable in organic com- 
bination and the phosphorus of inorganic phosphates is 
believed by physiologists to play only a subordinate part in 
animal nutrition. While it is doubtful whether the residue left 
by phosphate baking powders adds to the nutritive value of 
bread products, it is probably as unobjectionable as the residues 
left in bread by tartaric acid and cream of tartar powders. 

Alum and Alum-Phosphate Baking Powders. The acid 
material in brands known as alum or "straight" alum powders 
is entirely alum, whereas in alum-phosphate powders it is a 
mixture of alum and acid phosphate of lime. 

Alum is a somewhat indefinite term applied to a number of 
double sulphates (usually of alumina and an alkali), all of which 
are much alike in chemical and physical properties. Three of 
these double salts, known as potash alum, ammonia alum and 
soda alum, have been used in the manufacture of baking 
powders. At present soda and ammonia alums are usually 
employed, although sulphate of alumina, a salt with the valu- 

* Ibid., p. 1256. 



BAKING POWDERS. I 5 I 

able, as well as the objectionable, properties of the alums, is 
said to be preferred by some manufacturers. 

"Alum is a powerful astringent, with very decided irritant 
qualities, owing to which, when taken internally in sufficient 
quantity, it is emetic and purgative and may even cause fatal 
gastro-intestinal inflammation."* 

But in a properly mixed baking powder the alum is largely, 
if not entirely decomposed, during the making of the bread. 

By the reaction of soda alum or sulphate of alumina and 
bicarbonate of soda, hydrate of alumina and Glauber's salts 
(sulphate of soda) are produced. If ammonia alum is present, 
instead of soda alum, the residue contains, in addition to hydrate 
of alumina and Glauber's salts, a certain proportion of sulphate, 
of ammonia. 

The alumina in the residue from an alum-phosphate powder 
is partly at least in the form of phosphate, and in addition 
all the salts contained in the residues of both phosphate 
and alum powders may be present, the exact composition of 
this residue being determined by the proportion of ingredients 
in the powder.' 

Hydrate and phosphate of. alumina in a moist condition are 
white gelatinous substances, insoluble in water, but soluble in 
dilute hydrochloric acid and presumably in the gastric juice. 
The phosphate is not used in medicine, the hydrate but rarely 
and then only as an external application. 

Glauber's salts, in doses of from one-half ounce to an ounce, 
is an efficient hydragogue cathartic ; in smaller doses, an 
aperient and diuretic.t 

A batch of twelve biscuits, made from a quart of flour and 
two teaspoonfuls (0.19 ounce) of a "straight" alum powder of 
good leavening power, contains about seven and one-half grains 
of hydrate of alumina and one-eighth ounce of Glauber's salts. 
Owing to the variable composition of alum-phosphate powders 
no satisfactory calculation can be made of the amount of salts 
in the residues. 

Regarding the wholesomeness or unwholesomeness of the 
several kinds of baking powders the opinions of experts as 
well as of the public differ widely. 



* U. S. Dispensatory, p. 144. 
t U. S. Dispensatory, p. 1260. 



152 CONNECTICUT EXPERIMENT STATION REPORT, I904. 

All baking powders, without exception, leave in the finished 
bread certain salts, named in preceding paragraphs, which are 
foreign to the flour and which are used in medicine as active 
cathartics. Common sense indicates that were it not for the 
great convenience and saving of time which is secured by using 
baking powders, the introduction into foods of these salts would 
be generally condemned, because of their physiological effects. 

The use of alum or any alumina salt in baking powder rs open 
to much more serious objection. Alum itself is a powerful 
astringent with irritant qualities, the use of which in any article 
of food is dangerous and should not be tolerated. 

It is claimed, however, that alum is wholly decomposed in 
the processes of bread-making, so that no trace of it is left, 
but in its place only the hydrate and phosphate of alumina. 

But it is not certain that the alum in a baking powder is 
wholly decomposed — if present in excess it cannot be — and 
under any circumstances it is very doubtful whether in the pro- 
cess of bread-making a complete reaction between the ingre- 
dients of baking powders can be secured. 

There is also good reason to believe that both the hydrate 
and the phosphate of alumina are soluble in the muriatic acid of 
the gastric juice and may have a physiological action similar to 
that of alum. 

A careful study of the chemical nature and physiological 
action of the ingredients of baking powders leads to the conclu- 
sion that, while as a class they are not generally regarded 
as unwholesome, all of them are objectionable in that they 
introduce into bread salts having a decided medicinal action, 
but that alum in baking powders is much more likely to be 
injurious than any other active ingredient which is at present 
commonly used. 

Examination of Samples Collected by the Station. 

In 1900 complete analyses were made at this station of j6 
brands of baking powder collected in various parts of the state, 
the results of which were published in the report for that year. 
During the present year over ioo samples were collected, but 
of these a considerable number were of brands which had been 
examined in 1900 and which it was thought unnecessary to 



BAKING POWDERS. I 53 

reexamine. The remaining samples, 60 in number, were par- 
tially analyzed, with the results given in Table VIII, page 154. 

The samples examined in 1900 and 1904 may be classified as 
follows : 

1900. 1904. Total brands. 

Tartaric Acid Powders 1 o 1 

Cream of Tartar Powders 5 2 7 

Cream of Tartar-Tartaric Acid Powders 8 4 12 

Phosphate Powders 325 

Alum Powders . 15 5 20 

Alum-Phosphate Powders* 44 47 91 

Total 76 60 136 

Adulterated Baking Powders. Three of the alum powders 
and seven of the alum-phosphate powders examined during the 
present year contain large amounts of calcium sulphate or 
gypsum, showing either that they were made from very impure 
acid phosphate of lime or that sulphate of lime had been pur- 
posely added. The purified acid phosphate of lime such as 
is present in all of the five brands of phosphate powders we 
have examined, and also in many of the brands of alum-phos- 
phate powder, contain but a small amount of this impurity 
and there is no valid excuse for the presence of the large 
amounts in the samples in question. 

A list of the brands of baking powder found to contain 
excessive amounts of sulphate of lime follows : 

Alum Powders. Barnett's ; Becker's Twin City ; Snow 
Flake. 

Alum-Phosphate Powders. Carlson's ; Empress ; Manhat- 
tan ; Harrison & Lautzenheiser's ; Mulcunry's ; Otham Bros.' 
Reliable ; Quaker. 



* Some of these contained in addition to alum and acid phosphate of 
lime a small amount of tartaric acid. 



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I56 CONNECTICUT EXPERIMENT STATION REPORT, I904. 

CREAM OF TARTAR. 

Ninety-one samples collected by the station have been exam- 
ined as follows : 

Not found adulterated 72 samples. (Table IX.) 

Adulterated 19 " (Tables X and XL) 

Total ._ 91 

Three of the adulterated samples contain no cream of* tartar 
whatever and sixteen samples from 8.75 to 90.30 per cent. 

All the adulterated samples contain maize (corn) starch 
(0.61-27.61 per cent.) and all but one, acid-phosphate of lime. 
In addition to the adulterants named, eleven contain gypsum, 
ten alum, and two tartaric acid. 

The amount of gypsum present in several cases is over 25 
per cent. 

As F. A. Hoyt, of Stamford, protested against our findings 
in sample 10481, another sample was purchased later from the 
same dealer. This latter sample, like the first, was found to be 
adulterated. 

Wise, Smith & Co., Hartford, on being notified that the 
cream of tartar purchased from them was adulterated, stated 
that they no longer had any of that lot in stock. A sample 
from the lot they were then carrying (11307), submitted by 
them for analysis, was found to be pure. 

A sample (11658), submitted by Hunt & Miller, New Mil- 
ford, was found to contain large amounts of phosphate and 
sulphate of lime. Another sample (11485) sent by Miner, Read 
& Garrette, New Haven, contains phosphate of lime. 

GROUND COFFEE. 

By far the larger part of the coffee now on sale in Con- 
necticut is in the bean and is either ground by the grocer as 
purchased, or by the housewife in a domestic mill. The adul- 
teration of whole coffee with artificial coffee beans moulded 
from dough, which was extensively practiced some years ago, 
has been entirely discontinued, and the less skillful frauds of 
mixing coffee beans with artificial coffee in broken lumps, rolled 
peas, chicory, etc., are also seldom practiced. All the adulter- 
ants named can be readily detected by our agents on careful 



CREAM OF TARTAR. 157 

Table IX. — Cream of Tartar not found Adulterated. 



10775 
10769 
10510 

10517 

10508 

105 1 1 

10512 

10507 
10502 
10506 

7809 

7811 
7810 

10615 

10617 
10783 

10777 

10782 

10779 
10474 

10476 

10475 
10573 

10803 
10804 

10574 

10799 
10793 

10795 
10695 
10696 
10698 
10697 
10808 
10712 



Brand. 



Sold in bulk. 



E. R. Durkee & Co., New York, 

Gauntlet . 

Sold in bulk.. ._ 



David Trubee & Co., Bridge- 
port. Seaside Mills __ 

Lincoln, Seyms & Co. Pure _. 
Sold in bulk 



Austin, Nichols & Co., New 

York. Blue Ribbon 

Sold in bulk. 



Clark, Chapin & Bushnell., 

New York. Reliable. 

Sold in bulk _. 



F. H. Leggett & Co., New York. 

Leggett's Best _. 

Sold in bulk 



Seyms & Co., Hartford. Colo- 
nial Pure 

Sold in bulk 



The Williams & Carlton Co., 
Hartford. Williams' Pure _. 



Dealer. 



Ansoizia — G. E. May & Son, 2 

High St 

D. M. Welch & Son, 188 Main 
St 

Bridgeport — C. K. Bishop, E. 
Washington & E. Main St.__ 

H. Isenburg, 109 State St 

National Grocery & Provision 
Co., 46 Cannon St 

N. Y. Grocery, 857 Kossuth St. 
Rose & Wills, 1894 Main St.__ 
J. B. Sullivan, 589 E. Main St. 
Village Store Co. , 1624 Main St. 
William St. Cash Grocery, 486 

William St 

Danbury — C. Beers, 101 White 

St 

R. E. Church, 147 Main St 

N. Y. Cash Grocery, 309 Main 

St 

Danielson — W. N. Arnold & Co., 

185 Main St .. 

Quinnebaug Store, Main St... 
Derby — G. H. Crook, 194 Eliza- 
beth St. 

R. F. Cuddihy, Anson and 6th 

Sts. _ 

James McEnerney, 72 Eliza- 
beth St. 

N.Y. Grocery Co., 217 Main St. 
Greenwich — A. W. Avery, Green- 
wich Ave. 

John L. Mahoney, Greenwich 

Ave. 

S. A. Moshier, Greenwich Ave. 
Hartford — Boston Grocery, 

Main St 

Buckley & Reardon, 559 Main 

St 

Citizen's Grocery & Prov. Co., 

267 Main St 

P. S. Kennedy, Main and 

Morgan Sts. 

Public Market, 611 Main St... 
Meriden — Boston Grocery, 17 

Colony St. I • 

Meriden Tea & Coffee Co., 19 

E. Main St .... 

Middletown — D. J. Hartman, 

530 Main St. 

Middletown Cash Grocery, 

354 Main St 

New England Tea Co., 442 

Main St 

O. Thompson & Co., 592 Main 

St 

Naugatuck — W. F. Brennan, 178 

Church St. ... 

New Britain — C. M. Oquist, 

239 Elm St 






12 



12 



12 



IO 

IO 

15 

5 



15 
10 

IO 



IO 
IO 



IO 



12 

13 

14 

12 
12 

IO 

12 

13 

12 
IO 

IO 

IO 

IO 

IO 

IO 

IO 

IO 

IO 



158 CONNECTICUT EXPERIMENT STATION REPORT, 1904. 



Table IX. — Cream of Tartar not found Adulterated — 

Continued. 



Brand. 



IO7O9 
IO707 
IO580 

IO576 

IO79I 
10579 

IO584 

IO59I 

IO588 
IO589 

IO587 

7313 

7815 

IO49 1 
IO603 

IO606 
I06IO 

IO607 
IO609 

I060I 
10682 

I0684 

I068I 
IO679 
IO499 

IO497 
IO496 
IO493 

IO484 

IO482 
IO835 

I082O 

IO8I9 

IO692 

I069I 

IO69O 
IO689 



Sold in bulk _. 

Stickney & Poor's Pure, Boston. 

D. & L. Slade Co., Boston. 

Slade's Pure 

Sold in bulk ._ 



Dealer. 



Public Market, 373 Main St. .. 10 

W. W. Walker, 238 Main St.. . 10 
New Haven — A. Basserman, 

Grand and Ferry St { 10 



— - 
a> — c 



Bugbee & Brownell, Provi- 
dence. Pure 99$ 

Sold in bulk ._ 

Equitable Mills, F. R. Farring- 

ton & Co., New York 

Sold in bulk 

Dwinell -Wright Co., Boston. 

Genuine 99^% Pure 

Sold in bulk 



R. F. Copeland, 1208 State St. 

S. Sax, 579 Grand Ave 

D. M. Welch & Son, 8 Grand 

Ave. ... 

D. M. Welch & Son, 28 Con- 
gress Ave 

Netv London — J, R. Avery, 19 

Broad St 

W. M. Lucy, 193 Bank St. 

N. Y. Cash Grocery, 179 Bank 

St 

A. M. Stacy, 123 State St. 

Norwalk — Atlantic & Pacific Tea 

Co., 41 Main St 

Grand Central Grocery, 21 

Main St. ... 

Raymond Grocer, 11 Main St. 
Norwich— C. W. Hills & Son, 

147 Franklin St. 

J. P. Holloway, 317 Main St. . 



10 
10 



10 

15 
10 

10 

13 

10 

10 
12 

13 
10 



Haskell, Adams & Co., Boston. 

Rival... 

Sold in bulk 



Boardman s Pure 



Miner, Read & Garrette, New 

Haven. Pure 

Sold in bulk 



Geo. Lepan, 252 Franklin St.. 10 

A. F. Otis & Son., 261 Main St. 12 

H. D. Rallion, 45 Broadway. _ 13 

John S. Spicer, 116 Water St.. 10 
Putnam — W. H. Mansfield & 

Co., Main St I 15 

Edward Mullen, 25 Main St... 10 

J. E. Sullivan, Main St. 10 

E. T. Tucker, Union St 10 

So. Norwalk — Central Food Co., 

Washington and R. R. Ave. 10 

L. Joseloff, 70 N. Main St 12 

F. D. Lawton, 22 S. Main St.. 12 
N. Y. Cash Grocery, 118 Wash- 
ington St. 13 

Stamford — O. S. Brown, 54 Park 

Row . 10 

G. A. Ferris, 446 Main St '. 10 

Torrington — Austin Beckwith, 

8 Main St 13 

Waterbury—D. J. McGrath, 777 

Bank St. ... 13 

The Turnbull Co., 139 E. Main 

St 10 

WiMmantic—D. F. Blish & Son, 

66 Church St _. 13 

Chagnon & Bacon, 40 Jackson 

St 15 

City Grocery Store, S77 Main St. 12 

Frank Larrabee, 20 Church St. 13 



CREAM OF TARTAR. 



159 



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bo 



pi 
X 
P, 



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bo 



T3 <v> 



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XI 


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l6o CONNECTICUT EXPERIMENT STATION REPORT, I904. 

Table XI. — Analyses of Adulterated Cream of Tartar. 



Station 
No. 


Sand (ash 
insoluble 
in HC1.) 


Potash. 


Soda. 


Lime. 


Mag- 
nesia. 


Alumina. 


Oxide 

of 
iron. 


Oxide 
of Am- 
monia. 


Phos- 
phoric 
acid. 


Sulphuric 
acid. 


Starch. 




% 


% 


% 


% 


% 


% 


% 


% 


% 


% 


% 


10774 


O.O5 


11.53 


0.59 


13.O4 


O.IO 


O.OO 


O.OO 


O.OO 


I3.64 


11.27 


6.O3 


10503 


O.06 


21.37 


O.24 


3-14 


O.I4 


O.OO 


O.OO 


O.OO 


3-66 


3.18 


O.76 


to6n 


O.O9 


2.I9 


O.3O 


7.59 


0.22 


5-19 


O.I4 


2.21 


IO. 1 1 


20.26 


26.33 


10571 


0.20 


2-33 


O.44 


16.35 


0.33 


3-52 


O.I4 


I.69 


I2.9O 


24.I9 


II. 71 


10800 


O.I5 


20.78 


O.I I 


3-75 


O.23 


O.OO 


O.OO 


O.OO 


4.06 


3-65 


i-33 


10572 


O.3I 


IO.71 


4.22 


0.13 


O.O3 


8.47 


O.25 


O.OO 


O.O4 


25-71 


1.27 


10699 


O.I8 


3.84 


I.20 


n. 11 


0.55 


3-86 


i-54 


I.02 


I9.62 


13.73 


13.47 


10810 


O.O4 


21.15 


0.34 


3-92 


O.I4 


O.OO 


0.00 


O.OO 


3-44 


4.O9 


1.06 


10706 


O.I3 


O.I9 


2.69 


11-75 


O.I I 


4.90 


0.32 


O.OO 


12.63 


27.06 


21.46 


10704 


0.43 


2.24 


0.35 


25.06 


1. 00 


O.OO 


0.63 


O.OO 


30,23 


19.73 


0.61 


10844 


0.15 


I3-I6 


I.40 


5-54 


0.22 


2.08 


0.56 


O.OO 


9-93 


7-59 


8.36 


10786 


O.O9 


O.08 


2.46 


19.48 


0.44 


3-13 


0.49 


O.OO 


15.43 


26.08 


15-50 


7820 


0.06 


16.04 


O.42 


2.98 


1.08 


O.OO 


0.00 


O.OO 


11.36 


0.34 


10.37 


10602 


O.O9 


2 34 


0.37 


7.82 


0.25 


5-47 


o.35 


2.4I 


10.84 


22.37 


27.51 


10600 


O.O7 


2.29 


O.58 


11-34 


0.26 


5.72 


0.14 


2.27 


8.78 


26.88 


23.84 


10605 


O.06 


12.82 


O.42 


11.78 


0.25 


O.OO 


0.00 


O.OO 


14.94 


O.63 


6.74 


1048 1 


O.OO 


21.04 


0.32 


3-54 


O.IO' 


O.OO 


0.00 


O.OO 


4-23 


• I.83 


2.09 


10836 


O.OI 


22.61 


0.32 


2.23 


0.08 


O.OO 


0.00 


O.OO 


2.89 


1. 13 


1-35 


10818 


0.43 


0.78 


I.63 


16.76 


1. 14 


2.27 


2.17 


O.OO 


45.36 


2-57 


2.13 



inspection in the store, thus rendering the purchase of numerous 
samples unnecessary. 

During the present year no adulterated whole coffee was 
found on sale. 

The limited amount of ground coffee now on the market is, 
for the most part, sold in one or two pound packages, each 
bearing on the label the name of the brand and also of the 
importer, wholesaler or retailer. As samples of nearly all the 
brands on sale in Connecticut have been examined within the 
past few years, only those brands previously found to be adul- 
terated and brands recently introduced have been collected 
during the present year. 

Four samples of ground coffee in labelled packages were 
found to be adulterated. 

Ready-ground coffee in bulk is still very commonly adul- 
terated, ten samples out of the fifteen purchased and examined 
containing chicory, together, in seven cases, with imitation cof- 
fee made from wheat middlings, and in three cases with peas 
or a pea product. Fortunately little ground coffee in bulk is 
now on the market. 



GROUND COFFEE. 

Table XII. — Coffee not found Adulterated. 



161 



Brand. 



Dealer. 



II262 



Ground Coffee. Bridgeport. 

The Coe & White Co. Seaside The Coe &: White Co., 560-562 



Brand 



Main st. 



Danbury. 

10839 Sold in bulk |The Danbury Grocer}'- Co., 291 

Main st 



10917 
11266 

1 1439 

1 1 440 

10372 
10677 



1984 
1983 

1982 



10843 

10915 
11264 

10686 



Brown, Thomson & Co. Pure 
Coffee 

Chas. Yauch. Superior Brand, 
Fancy Blend 



Sold in bulk. 



Hartford. 
Brown, Thomson & Co., Main 
street 



Charles Yauch, 379 Main st 



New Haven. 
The Union Supply Co., 115 
Congress ave 

The Union Supply Co. Jewel The Union Supply Co., 442 



Coffee, Mocha & Java Blend. 



State st. 



New Milford. 
Bennett, Sloan & Co., N. Y. 'Farmers' Trading Co., Church 



Puritan Blend 



W. A. Castle, Springfield, Mass. 
Castle's Queen 



Reliance Coffee 

Neale & Guernsey. Premium 

Blend .' 

Sold in bulk 



Sold in bulk. 



Sold in bulk. 



Miner, Read & Garrette, New 
Haven. Sunrise Breakfast 
Coffee 



street 



Norwich. 
E. F. Burlingame, Thames and 
West Main st 

Southington. 
S. J. Griffin, Main st.._ 



Neale & Guernsey, Main st 

The Finch & Laity Co., Center 
street 



Stamford. 
C. Andressen & Co., 492 Main 
street _ 



Mullen & St. Onge. Java and 
Mocha Coffee 



Wallingford. 
Union Tea Co., 7 Hall ave 

Water bury. 

W. H. Fudge, 446 South Main 
street 



Willimantic . 
Mullen & St. Onge, 130 Jackson 
street 



O.T3 lfl - 



25 

25 

25 
25 

30 
30 

25 

25 

25 
25 
20 

25 
25 

25 
25 



1 62 CONNECTICUT EXPERIMENT STATION REPORT, I904. 

Table XIII. — Adulterated Coffee. 



10766 
10763 
10764 
10765 

10840 
10841 

10916 

10758 

10673 

10373 
10842 

10824 
10826 



Brand. 



Grotmd Coffee. 
Sold in bulk 



Sold in bulk. 
Sold in bulk. 
Sold in bulk. 

Sold in bulk 
Sold in bulk 

Sold in bulk. 



The American Java Coffee 
Co., N. Y 



Special Blend, Mocha & 
Java 



One Pound XXX Ground 
Coffee 



Sold in bulk. 

Sold in bulk. 
Sold in bulk. 



Dealer. 



Bridgeport. 
Ford & Jones, 1362 Main 

street 

The Village Store Co., 

746 E. Main st 

The Village Store Co., 

1624 Main st. 

The Village Store Co., 

244 State st 

. Danbury. 
The Atlantic and Pacific 

Tea Co., 163 Main st. . 
The Village Store Co., 

238 Main st. 

Hartford. 
The Standard Tea House, 
ioiq Main st. 



New Britain. 
Thos. McCabe, 591 Main 
street 

A r ew London. 
A. Caracausa, 2 Truman 
street 



New Mil ford. 
Danbury Grocery Co., 
Railroad st 



15 

25 
25 
25 

25 
25 

25 



Adulterants. 



Chicory, imitation cof- 
fee.* 

Chicor) 7 , imitation cof- 
fee.* 

Chicory, imitation cof- 
fee.* 

Chicory, imitation cof- 
fee.* 



Chicory, imitation cof- 
fee.* 

Chicory, imitation cof- 
fee.* 



Chicory, peas. 



25 Chicory, peas. 



Stamford. 
Empire State Tea Co., 
303 Main st. 



Water bury. 
J. F. Phelan, 42 E. Main 

street 
The N. Y. & China Tea 

Co., 181 S. Main st 



25 
18 

25 

25 
25 



Chicory, imitation cof- 
fee.* 



Peas. 



Chicory, imitation cof- 
fee.* 



Chicory, pea hull pel- 
lets, f 

Chicory, pea hull pel- 
lets, f 



Brown lumps made from wheat middlings to resemble coarsely crushed roasted coffee. 
\ Made of pea hulls and middlings resembling roasted coffee. 

The samples purchased by agents of the station were as 
follows : 

Not found adulterated (Table XII) 15 samples. 

Adulterated (Table XIII) 13 

Total 28 

A sample of ground coffee sent by the Department of 
Charities, Bridgeport, consisted largely of ground chicory and 
peas. 



GROUND SPICES. 1 63 

GROUND SPICES. 

Samples Collected by the Station. 

Particulars with regard to the examination of 176 samples 
of ground spices sampled by station agents are given in Tables 
XIV and XV ; a summary of the results follows : 

Number of Number of 

samples not samples adul- 

found terated or below 

adulterated. standard. Foreign matter. 

Black pepper 34 28 Cocoanut shells, buckwheat 

hulls, olive stones, wheat 
flour, wheat screenings, bis- 
cuit, maize meal, turmeric, 
cayenne, sand. 

White pepper 7 8 Buckwheat middlings, maize 

meal, biscuit, olive stones. 

Cayenne pepper 11 6 Maize, turmeric. 

Cinnamon 28 3 Cocoanut shells, wheat pro- 

duct. 

Cloves 18 5 Clove stems, cocoanut shells, 

dirt. 

Allspice 20 8 Clove stems, cocoanut shells, 

— ■ — pea meal, dirt. 

Total 118 58 

Of the 28 samples of black pepper classed as adulterated or 
below standard, 9 were condemned solely because of their high 
percentages of ash and sand, indicating either that the pepper 
was adulterated with pepper shells or else was of such poor 
quality as to be unfit for consumption. In judging these sam- 
ples, the analytical results obtained by the methods of the 
Association of Official Agricultural Chemists were compared 
with the standards adopted by the same Association. 

A sample (1986) labelled "Cayenne Pepper Compound, 
Windsor Mills, N. Y.," contained a maize product and turmeric. 

The sale of adulterated spices in Connecticut still continues 
notwithstanding the efforts of food officials and reputable spice 
grinders. 

The profits of this illegal traffic must be large, at least for 
the manufacturers, as spices are among the most expensive food 
products, whereas the common adulterants are waste products 
which unground have little commercial value, and even ground 
and otherwise prepared ready for mixing with spices, cost but 
a few cents per pound. 



164 CONNECTICUT EXPERIMENT STATION REPORT, I904. 

Table XIV. — Spices not found Adulterated. 



10771 

10513 
10516 

10514 

10905 

7808 
7806 
7816 

7822 

10928 
10801 

10761 
10806 



Brand. 



Black Pepper. 
Walsh Bros 



J. & W. Cahill & Co. 



Sparhawk, Poole & Co., 
London _. 

Miner, Read & Garrette, 
New Haven __. 



Edwin J. Gillies & Co. 
New York 



Sold in bulk. 
Sold in bulk 
Sold in bulk. 

Sold in bulk. 

Sold in bulk 
Sold in bulk . 

Sold in bulk . 
Sold in bulk 



10705: Sold in bulk 

io7oi;Sold in bulk 

10714 W, H. Montanye & Co., 
New York *, 



10851 
10585 



Dealer. 



The Carlson Tea and Butter 

Co. 

Sold in bulk 



Ansonia. 
Walsh Bros., Main st __ 

Bridgeport. 
J. & W. Cahill & Co., 

1157 Main st. 

Empress Tea Co., 1046 Main 

street __ 

E. L. Sullivan, 1142 E. Main 

street ... 

Bristol. 
J. Covert) r Bros., 103 North 
Main st 

Danbury. 
Atlantic & Pacific Tea Co., 

163 Main st. 

Ehle's Cash Grocery, 3 West 

street .. 

M. McPhelemy, 44 White 

street 

Greenwich. 
Gilbert M. Ritch, Greenwich 
avenue _. _. 

Hartford. 
L. Bernard, 121 Windsor 
avenue 

Hills & Co., 372 Asylum st. 

Mcriden. 
Grant Tea Store, 20 E. Main 
street 

Naugatuck. 
G. H. Silvernail & Co., 
3 Church st. 

New Britain. 
Wm. Foulds, 236 Park st... 
Thos. McCabe, 591 Main st. 

Union Tea Co., 317 Main st. 

New Haven. 
The Carlson Tea and Butter 

Co., 488 State st.. 

Gilson Tea Co., Court and 

State sts. 



O C 

F»8 



10. 



10 



Ash. 



% 

5.82 



6.85 
6.94 

4-74 
5.8o 



Sand. 



7 


6.68 


8 


6-93 


10 


6.74 


6 


4.55 


8 


5.82 


10 


6.96 


8 


5.52 


10 


6.57 


8 


6.81 


10 


6.36 


10 


5-37 


10 


6.20 


5 


5-66 



GROUND SPICES. 165 

Table XIV. — Spices not found Adulterated — Continued. 



10594 
10492 

10683 
10685 

10494 
10500 
10495 

10490 
10487 
10485 

10816 
10815 
10827 

10694 
10687 

10693 
10768 

10892 



Brand. 



Black Pepper. 
Sold in bulk 



Sold in bulk 



Dealer. 



W. H. Mansfield & Co., 
Monogram Brand 

Haskell, Adams & Co., 
Boston. Rival Brand.. 



South Norwalk. 
Sold in bulk Conrad Becker, 141 Wash- 
ington st 

D. & L. Slade Co., Boston. .jCentral Food Co., Washing- 
ton and Railroad ave. 



New London. 
J. M. Miner, 51 Huntington 
street 

Norwalk. 
Grand Central Grocery, 
19 Main st. ._ 



P tit nam. 
W. H. Mansfield & Co., 
Main st 



Edward Mullan, Main st. 



Sold in bulk 



Sold in bulk 

Stamford Tea Co. 
Sold in bulk 



John P. Augur, New Haven. 

Crescent Mills 

Sold in bulk 



B. Fischer & Co., New York. 
Fischer Mills 



D. & L. Slade Co., Boston. 
TheT. R. Sadd Co 



Sold in bulk 



White Pepper. 
Sold in bulk. 



Sold in bulk 



L'Hommedieu Bros., Wash- 
ington st 

Stamford. 
C. Andressen & Co., Main 

street 

Stamford Tea Co., 72 Pacific 

street 

J. M. Wassing, 568 Atlantic 

street 

Waterbury. 
Fancy and Staple Groceries, 

899 Bank st. 

Penn. Merchandise Co., 

120 E. Main st. __ __ 

The N. Y. China Tea Co., 

181 S. Main st 

Willimantic. 
H. C. Hall, 17 Union st. ___ 
The T. R. Sadd Co., 760 

Main st 

A. A. Trudeau, 945 Main st. 

Bridgeport. 
The Village Store Co., 
746 E. Main st 



Bristol. 
South Side Cash Grocery, 
30 Main st. 



u 

1) 

p. » • 

c 


Ash. 




t 


10 


4.66 


8 


5-35 


10 


4.86 


10 


5-70 


8 


5-79 


10 


4.40 


10 


5.38 


9 


6.94 


10 


5.83 


10 


5-19 


10 


4- 50 


10 


4.66 


10 


6.23 


10 


4.65 


10 


6.30 


10 


4-33 


6 


2.01 


10 


2.02 



Sand. 



1.20 



1 66 CONNECTICUT EXPERIMENT STATION REPORT, I904. 

Table XIV. — Spices not found Adulterated — Continued. 



10575 

10850 
10855 

10886 

1 



10773 

10894 
10891 

7807 

10934 
11192 
11193 

10796 
1 08 1 1 

10608 
10831 
10770 



Brand. 



White Pepper. 
E. R. Durkee & Co., N. Y. 
Durkee's Gauntlet BrancL 

The Carlson Tea and Butter 

Co. ... 

Sold in bulk 

Stickney & Poor, Boston, 

Upson Bros 

Cayenne Pepper. 
Miner, Read & Garrette, 
New Haven 

Sold in bulk 

Sold in bulk 

Sold in bulk . 

Grand Union Tea Co., New- 
York 

The Williams &Carleton Co. 

Sold in bulk 

Sold in bulk 

Sold in bulk 

D. & L. Slade Co., Boston _ 

Sold in bulk _ 

Cinnamon. 
Sold in bulk 



Dealer. 



Hartford. 
City Hall Grocery, 42 State 
street 



New Haven. 

The Carlson Tea and Butter 

Co., 488 State st 

C. F. Curtiss, 932 State st 

Southington. 
Neale & Guernsey, Main st. 
Upson Bros., Center st. 



Ansonia. 

P. W. Fogarty, 13 High st._ 

Bristol. 
L. G. Merick, Main and 

Prospect sts. 

Union Tea Store, 43 North 

Main st 



Danbury. 

D. E. Ketchum, 33 Elm st. _ 

Hartford. 
Grand Union Tea Co., 
74 Asylum st 

E. M. Palmer, 324 Albany 
avenue 

E. M. Palmer, 324 Albany 
avenue _ 



Meriden. 
M. Keegan, 288 W. Main st. 

Naugatuck. 
The Grant Grocery Co., 
5 Main st. __ 



Norwich. 
Thos. Wilson, 78 Franklin 
street 



a. - ■ 

-a! 

o c 



13 



IO 

9 



15 

15 



10 

10 
10 

15 

12 
10 
10 

10 



Ash. 



IO 



Torrington. 
The Torrington Cooperative 
Co., 135 Main st __| 13 

Ansonia. 
D. W. Welch & Son, 

1S8 Main st. 10 



1.62 



2.67 
1.76 



i-45 
1-59 



6.98 

5.08 
6.63 

6.91 

5.61 
6.47 
6.04 



4-95 



5-77 



6-43 



5-37 



Sand. 



O.4I 



O.89 
0.54 



O.78 



0-75 



GROUND SPICES. 1 67 

Table XIV. — Spices not found Adulterated — Continued. 



10509 

10904 
10895 
10893 

7805 

10613 
10780 

10919 
10918 
10924 
10931 

10794 

10809 

10713 

10581 

10857 
10852 



Brand. 



Cinnamon. 
Sold in bulk 

Edwin J. Gillies & Co., 

New York 

Sold in bulk 

Sold in bulk 

Sold in bulk 

Sold in bulk. 

Sold in bulk 

Sold in bulk 

Sold in bulk 

Sold in bulk 

J. H. McGuire 

Sold in bulk 

Sold in bulk 



W. H. Montanye & Co., 
New York. Half Saigon 



Sold in bulk 

Sold in bulk 
Sold in bulk 



Dealer. 



Bridgeport. 
Logan Bros., Main & George 
streets . - 



Bristol. 
J. Coverty Bros., 103 North 

Main st. .- 

L. G. Merick, Main and 

Prospect st. 

South Side Cash Grocery, 

30 Main st 



Danbury. 
Village Store Co., 246 Main 
street 



Danielson. 
Waldo Bros., Main st. 



Derby. 
E. J. Malumphy, 8 Elizabeth 
street 



Hartford. 
Brown, Thomson & Co., 

Main st 

Cady & Lombard, 163 Albany 

avenue 

Cowles & Howard, 

1 60 Windsor ave 

The Standard Tea House, 

1019 Main st. __ 



Me7'iden. 
Meriden Tea and Coffee Co., 
19 E. Main st. 



Naugatuck. 
Moulthrop & Gray, 
265 Water st. 



New Britain. 
Union Tea Co., 317 Main 
street 



New Haven. 
M. C. Dingwall, 391 Grand 
avenue 

Maher Bros., 731 Grand ave. 

The Carlson Tea and Butter 

Co., 488 State st - 



u 

u 
0. - . 

O c 


Ash. 




% 


5 


6.12 


TO 


4-35 


15 


2.29 


10 


3-97 


IO 


3-35 


IO 


4.83 


8 


4.09 


9 


2.07 


10 


3-25 


12 


3-76 


10 


4-35 


10 


3.60 


10 


2.82 


10 


4-47 


8 


4.14 


9 


3-42 


8 


3-67 



Sand. 



[68 CONNECTICUT EXPERIMENT STATION REPORT, I904. 

Table XIV. — Spices not found Adulterated — Co?itinued. 



10597 

7818 

1988 
10887 

10479 

10830 

10907 
10914 

10813 
10821 

10772 

10504 

10906 

10897 
10901 

10776 

10927 
10933 



Brand. 



Cinnamon. 
Keife, Davis & Co. 

Sold in bulk 

Sold in bulk 

Upson Bros __ 

Sold in bulk 

Sold in bulk 

Sold in bulk 

The Wm. Boardman & Sons 
Co., Hartford. Saigon 

Sold in bulk.. 

Archibald & Lewis, New 
York 

Cloves. 
Union Pacific Tea Co., N.Y., 
Pure Sovereign Spices 

Sold in bulk _ r 

Edwin J. Gillies & Co., New 

York _ 

Sold in bulk 

Sold in bulk 

Sold in bulk 

Sold in bulk 

Grand Union Tea Co., N. Y. 



Dealer. 



Nezv London. 
Keife, Davis & Co., 
125 Bank st. 



New Milford. 
C. J. Leach, Church st. 



Southington. 
The Finch & Laity Co., 

Center st 

Upson Bros., Center st. .. 

Stamford. 
W. W. Waterbury, 499 Main 
street 



Torrington. 
G. W. Main, 71 Main st 



Wallingford. 
Miner & Bridgett, 
street 



Center 



Union Tea Co., 7 Hall ave. _ 

Waterbury. 
Fancy and Staple Groceries, 

899 Bank st. 

The Hewitt Grcftery Co., 

20 North Main st. 



An soma. 
Union Pacific Tea Co., 
204 Main st. 



Bridgeport. 
Coe & White.. 



Bristol. 
J. Coverty Bros., 103 North 

Main st. 

C. A. Lane, N. Main st 

G. S. Reed, N. Main and 

Pond st 



Derby. 
D. M. Welch & Son., 
312 Main st. 



Hartford. 
L. Bernard, 121 Windsor 

avenue 

Grand Union Tea Co., 

74 Asylum st 



u 
V 

0. - . 


Ash. 




% 


13 


4.84 


10 


2.58 


10 


3-45 


12 


3-54 


6 


3.32 


10 


3.80 


10 


3-50 


10 


7.36 


10 


2.10 


15 


2.27 


10 


7.66 


15 


6.70 


10 


5.62 


10 


7-17 


10 


7.27 


10 


7-33 


8 


6.66 


12 


6.37 



GROUND SPICES. 1 69 

Table XIV. — Spices not found Adulterated — Continued. 



Sand. 




Cloves. 
10762S0ICI in bulk 



ioS54iSold in bulk 



i0582iStickney & Poor, Boston, 
Mass. 



11194 Sold in bulk 



Meriden. 
H. F. Rudolph, 48 E. Main 
street 

New Haven. 
Thos. Kilbride, 254 Wallace 

street . 

Philip Mayrand, 48 East 

Chapel st. ' 

Southington. 
The Finch & Laity Co., 
Center st. 



io833JSwain, Earle & Co., Boston, 

Mass. .•-. 

io832lSold in bulk 



10911 
10913 

10812 
10823 



10900 
10890 



10616 



10522 
10923 



The F. C. Bushnell Co., 
New Haven 

The Wm. Boardman & Sons 
Co., Hartford 



Sold in bulk 

Sold in bulk . 

A Us pice. 

Sold in bulk . 

Sold in bulk 



Sold in bulk 



Torrington. 

W. A. Miller, 70 Water st... 

Wm. Mulcunry 16 S. Main 

street \ 

Walling ford. 

E. T. Carter, 22 Center st. _._ 

Union Tea Co., 7 Hall ave.. 

Waterbury. 
Foote's Cash Grocery, 470 
West Main st 

J. F. Phelan, 42 E. Main st. 

Bristol. 

G. S. Reed, N. Main st. 

Union Tea Store, 43 N. Main 
Street — 



Sold in bulk . 
Sold in bulk . 



11 191 Lincoln, Seyms & Co. 

Capitol Mills 

io8o5JThe A. Colburn Co., Phila., 

Pa. Colburn's Spices 

i0925)Sold in bulk 



io8o7;Sold in bulk 



Daniels on. 
Quinnebaug Store, Main st. _ 

Hartford. 
Boston Grocery, Main st. — 
N. Y. Butter and Grocery, 

236 Albany ave. 

The Center Grocery, 

14 Center st 

The Lathrop Co. , 310 Asylum 

street 
W. K. Smith & Co., 

1 1 1 1 Main st. 

Naugatuck. 
Carlson's Tea Store, 

162 Church st.._ — 



10 

10 
10 

15 

5 
10 

10 
10 

10 



6.89 

7.40 
6.58 

7.10 

7-43 
6.97 

7-23 
6.72 

6.95 
10 7.18 

i 
10 J 4.57 

10 j 5.80 
10 I 4.89 

j 

5 5-45 
4-93 
5.07 
4.46 



10 
10 
10 



0.58 



4.10 



5-33 



12 



I/O CONNECTICUT EXPERIMENT STATION REPORT, I9O4. 

Table XIV. — Spices not found Adulterated — Continued. 



6 
S3 

c 


% 

t/5 


Brand. 


Dealer. 


u 

V 

0, - . 

gas 

10 

10 

5 
8 

10 

4 

10 
10 

10 

10 

10 


Ash. 


Sand. 


10586 
10853 
10583 


A llspice. 
The A. Colburn Co., Phila., 

Pa. Colburn's Spices 

D. & L. Slade Co., Boston. 

Slade's Pure Spices 

Sold in bulk 


New Haven. 
Boston Grocery, Chapel and 

Temple sts . .. 

Geo. W. Cooper, Grand ave. 

and Artizan st. ... 

Logan Bros., Grand ave. and 

Lloyd st. . 


% 
- 3-86 

4-65 

4.IO 
4.72 

4.51 
4-56 

5.89 
4.71 

5-39 
4-45 

4. 11 


% 


Sold in bulk 




IO856 
IO788 


S. Sax, 579 Grand ave. 

Swan & Babcock, 27 Dixwell 
avenue 




Sold inbulu _ 




Sold in bulk .. 




7817 


New Milford. 
Danbury Grocery Co., 

Railroad st 




The Wm. Boardman & Sons 

Co., Hartford 

Upson Bros 




1985 
IO889 

IO486 

IO9O9 

IO688 


Southington. 

S. J. Griffin, Main st._ . . 
Upson Bros., Center st. 

Stamford. 
C. M. Slater, 287 Main st. ._ 

Wallingford. 
Laden Bros., 102 Center st. . 

Wittimantic. 
The T. R. Ladd Co., 

760 Main st. _ 




Sold in bulk 




Sold in bulk. 




The T. R. Ladd Co 











The manufacturers of the fraudulent products are, for the 
most part, located in other states and cannot therefore be 
prosecuted by Connecticut courts ; furthermore as their goods 
are usually sold in bulk, not in labelled packages, their names 
cannot be obtained for publication in the station report in 
connection with other particulars regarding the samples. 



GROUND SPICES. 



171 





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Bridgeport. 
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arrison & Lai 
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en" 

l-l 

CU 

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s 

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be 
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■2 ^ 


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Greenwich. 
John Boles, Gr 
Geo. A. Finch, 


Hartfora. 
rown, Thorns* 
uckley & Rea 
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hAS O 


ffi 


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172 CONNECTICUT EXPERIMENT STATION REPORT, I904. 



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174 CONNECTICUT EXPERIMENT STATION REPORT, I904. 



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I76 CONNECTICUT EXPERIMENT STATION REPORT, I904. 






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prepared mustard. 1 77 

Samples of Spices Sent by Dealers and Consumers. 

The Knickerbocker Mills Co., New York, stated that the 
excess of ash in the sample of their black pepper (10518) was 
possibly due to the small percentage of pepper shells which 
they had added but that they were unable to explain the pres- 
ence of turmeric and ginger. At our request they submitted a 
sample of the pepper in question, which, like the sample pur- 
chased by our agent, was found, on examination, to contain 
turmeric, ginger and an excess of ash (10.94 per cent). 

Another sample submitted by them, stated to be ground 
from high grade "Sumatra" pepper, contained 7.60 per cent, 
of ash. 

W. H. Pierce & Son, New Britain, after being informed that 
the sample of black pepper (10700) purchased from them was 
adulterated, submitted a sample from the stock that they were 
then selling. This latter sample was pure pepper. 

Mr. J. H. McGuire, from whom sample 10930 of white 
pepper was purchased, sent for examination another sealed 
package (11-544) put up and labelled the same as the first. 
The contents of this package was pure pepper. 

Later still another sealed package (11574), externally the 
same as the other two, was sent to the station. This last 
sample, like the first, was adulterated with a buckwheat product. 

It is evident that, although all the packages were put up 
and labelled exactly alike, some contained pure pepper, and 
others a mixture of pepper and a buckwheat product. 

Two samples of ginger sent by The Charles W. Whittlesey 
Co. and one of cinnamon sent by Miner, Read & Garrette, both 
of New Haven, were not found adulterated. 

PREPARED MUSTARD. 

The Association of Official Agricultural Chemists have not 
as yet adopted a definition for prepared mustard ( also known as 
German mustard, French mustard, etc.) but the Association of 
Dairy and Food Departments define it as a mixture of mustard, 
vinegar and spices. This definition is good, so far as it goes, 
although unfortunately salt is not included as a legitimate con- 
stituent and the terms "ground mustard" and "spices" are 
not perhaps sufficiently explicit. It is uncertain whether ground 



I78 CONNECTICUT EXPERIMENT STATION REPORT, I9O4. 

Table XVI. — Prepared 



10570 
10369 
10370 
10678 
10716 
10715 
10670 
10668 
10671 

10669 
10371 
10676 
1047 1 
10472 



Dealer. 



Mustard. 
Ernst Eulert, New York, Sanssouci 
Mustard 

Wolff & Reessing, Anchovy Mustard 

Bester Diisseldorf Tafel Senf * 

Lutz & Schramm Co., Allegheny, Pa. __ 

F. C. Gould, East Hartford, The Silver 
Lane Pickle Factory . ., 

H. J. Heinz Co., Pittsburg, Pa., Heinz 
Prepared Mustard 

The American Preserve Co., Phil., Pa., 
Schimmel's Prepared German Mustard 

The Williams Bros. Co., Detroit, Mich., 
Compound Prepared Mustardf 

Huntington Maple Syrup & Sugar Co., 
Providence, R. I., Monarch Com- 
pound Mustard % — 

Exley, Watkins & Co., W. Va., Exwaco 
Brand § .. 

H. J. Voss, Jersey City, N. J., Voss's 
XXX German Mustard -.._". 

Cruikshank's Bros. Co., Allegheny, Pa. 

Excelsior Mustard Mills, N. Y., French 

Mustard 

Excelsior Prepared Mustard. 



Dealer. 



Bridgeport. — R. Wundrack, 1277 

Main st. ... ., 

Danbtiry. — Danbury Grocery Co., 

289 Main st .. 

Doran's Cash Grocery, 150 

Main st. 

Danielson. — W. N. Arnold & Co., 

185 Main st. . . 

New Britain. — A. Bonander, 22 

Park st 

W. W. Walker, 238 Main st. ._ 

New Haven. — F. J. Boese, 960 

State st. ... . 

R. F. Copeland, 1208 State st. . 



The People's Store, 748 State st. 
A. H. Waterbury, 250 Grand 

avenue 

Norwalk. — N. Y. Grocery, 35 

Main st. 

Norwich. — J. P. Holloway, 317 

Main st. 

South Norivalk. — Lorenzo Dib- 
ble, 13 N. Main st. 

G. E. Freidrich, Railroad ave._ 



* " Vinegar, spices, turmeric, mustard." 

f " Vinegar, spices, herbs, mustard seed, salt." 

% " Vinegar, spices, turmeric, mustard, salt." 

§ " White wine vinegar, cereals, mustard, salt, spices, herbs." 

mustard means the ground whole seed or mustard flour prepared 
from mustard seed with the separation of a portion of the oils 
and hulls, and also whether the addition of ground mustard 
hulls as practiced by some manufacturers constitutes an adul- 
teration. Again it is not clear whether turmeric should be 
regarded as a coloring substance or a spice. The chief use of 
turmeric in food products is unquestionably as a yellow dye, 
but it has a characteristic spicy flavor, and for that reason may 
be classed with the spices. 

Accepting the broadest interpretation of the definition, which 
allows the admixture of mustard hulls, turmeric and salt. 



PREPARED MUSTARD. 



179 



Mustard. 



10570 
10369 
10370 
10678 
10716 
10715 
10670 
10668 

10671 

10669 

10371 

10676 

1 047 1 
10472 



V 



O O U 

a. 



10 

8 

5 
10 
10 
10 
10 

5 





5 
10 

10 
6 



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3-25 
2.76 
2.58 
3.03 
2.99 
3-36 

3-73 
2.96 

3-49 
2.52 
2.60 

3-93 

2.87 
3-04 



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20.95 


3-39 


2.23 


20.39 


3-93 


2.99 


19.92 


3-98 


3.33 


22.09 


3.82 


2.85 


18.42 


3.65 


2.85 


22.56 


2.66 


1.83 


19.04 


2.94 


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19.29 


2.38 


1.65 


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2.52 


1.93 


17.86 


2.57 


1.96 


17.83 


4-03 


3-42 


19.91 


3-27 


2.26 


16.14 


2-99 


2.21 


17.28 


3.03 


2.16 



Constituents other than mustard flour, vinegar, 
salt and spices. 



Coal-tar dye. ;: 

Maize product, salicylic acid, coal-tar 

dye.f 
Turmeric. 

Coal-tar dye,* salicylic acid. 



Maize product, coal-tar dye.:}: 

Wheat product, maize product, tur- 
meric. 

Maize product, coal-tar dye4 

Cereal starchy matter, coal-tar dye.* 

Starchy matter, coal-tar dye, salicylic 

acid.§ 
Turmeric, benzoic acid. 

Turmeric, salicylic acid. 
Turmeric. 



* A tropeolin. 

f Probably nitro-color. 



I Reactions of metanil yellow. 
§ Reactions of a nitro-color. 



only 4 of the 14 brands examined during the year can be classed 
as genuine, as each of the others contain either a chemical 
preservative, a coal-tar dye or some form of starchy matter, 
and most of them contain two or three of these constituents. 
Four are preserved with salicylic acid, 1 with benzoic acid, 
7 are colored with coal-tar dyes, and 6 contain products of 
wheat, maize or some other cereals. Further particulars are 
given in Table XVI. 

The detection of mustard hulls presents some difficulties. As appears 
from Leach's* analyses of authenticated samples of mustard flour, 



* Leach : Food Inspection and Analysis, New York, 1904, 356 ; also J. 
Amer. Chem. Soc. 1904, 26, 1203. 



l80 CONNECTICUT EXPERIMENT STATION REPORT, I904. 

mustard hulls and whole mustard seed, the hulls contain much more 
crude fiber and copper-reducing matters but less fat and nitrogen than 
either the flour or the whole seed. The amounts of fat in both the hulls 
and the flour are, however, so variable owing to the commercial pro- 
cesses employed in their separation and the amounts of reducing matters 
are so influenced by the addition of flour and other starchy matter and 
by the presence of starch in the spices, that determinations of these 
constituents are often of little value in the detection of mustard hulls. 
Determinations of nitrogen, while of somewhat more value, are also 
unsatisfactory, because the average amount of nitrogen in the flour is 
less than one per cent, more than is found in the hulls. 

The differences between the percentages of crude fiber in the hulls 
on the one hand and the flour and ground seed on the other, are much 
more striking and suggest the determination of this constituent as a 
means of detecting the presence of hulls in prepared mustard. The 
average amount found by Leach in the hulls was 15.20 per cent., in 
the ground seed 5.04 per cent., and in the flour 2.42 per cent. 

An attempt was made by us to determine the fiber in the samples of 
prepared mustard, but certain difficulties in the process were encoun- 
tered which rendered the results valueless for the purpose. These 
difficulties were overcome by later experiments, but not until our supply 
of the samples in question was exhausted. More complete analyses have 
since been made on new samples, which together with a consideration 
of the methods of analysis, will be published in the next report. 

The manufacturers of four of the brands named in the fore- 
going table give on the label the constituents of which the 
articles are made. In one case "Vinegar, spices, turmeric and 
mustard" are named, but a corn product, salicylic acid and a 
coal-tar dye, found in the article, are omitted from the manu- 
facturer's statement. 

Another names "vinegar, spices, herbs, mustard and salt." 
Wheat, corn and turmeric, which were found in the goods, 
might all be included perhaps under "spices and herbs," but 
it may be doubted if a Connecticut court would be impressed 
with such a view of the matter. 

In the two other samples no reference is made on the label 
to the presence of coal-tar dyes. 

The four labels are all incomplete and misleading. 



TOMATO CATSUP AND SAUCES. l8l 

TOMATO CATSUP, CHILI SAUCE, AND OTHER 

SAUCES. 

Tomato Catsup or Ketchup is the most popular of the bottled 
table sauces on our market. It is found on the tables of nearly 
every hotel and restaurant and is consumed in large quantities 
in families. 

When made in the household, ripe tomatoes are pared, cored, 
boiled down to the desired consistency and strained through a 
sieve to remove seeds. The strained pulp is cooked for a time 
with vinegar, spices and other flavoring matters. 

Chili Sauce is prepared in a similar manner from tomatoes, 
peppers (chillies), vinegar, spices, etc., but unlike catsup is not 
usually strained. 

Both of these sauces are bottled hot and closed to exclude 
germs, but while the sterilization or the sealing is not always 
perfect, the contents of the bottles are kept from spoiling, during 
storage as well as during use, by virtue of the spices and vinegar. 

Commercial Catsup, Chili Sauce, etc. Some of the catsups and 
chili sauces on the market are made from good materials, but 
others are said to contain refuse of tomato canneries or pumpkin 
pulp or starch paste and most of them are colored with dyes 
and preserved with chemicals. 

Among the colors used are eosin, ponceau, tropeolin, magenta 
and others made from coal-tar, also cochineal, cudbear, and 
possibly others of vegetable origin. They impart to the sauces 
a brilliant red color which those who are unaware that the 
uncolored products have usually a dull red or brown color, 
believe is the natural color of the fruit. The objection to their 
use are : first, they deceive the purchasers while they in no 
way improve the quality of the sauce ; second, they may serve 
to hide inferior material; third, they are possibly injurious to 
health ; and fourth, they put genuine uncolored goods to a dis- 
advantage in the market. 

Benzoate of soda is now almost universally used as a pre- 
servative in commercial catsup and chili sauce, in place of 
salicylic acid, which a few years ago was used for the purpose. 
By the action of the free acid of the catsup on the benzoate of 
soda, benzoic acid, the active preserving principle, which, like 
salicylic acid, is probably injurious to health, is liberated. 



1 82 CONNECTICUT EXPERIMENT STATION REPORT, IQO4. 

The use of any chemical preservative in catsups and sauces 
without a declaration is a violation of the Connecticut pure 
food law. 

Examination of Samples Sold in Connecticut. 

Forty-one brands of catsup were examined in 1897, and 106 
brands of catsup, chili sauce and other sauces were examined 
in 1901. Only tests for preservatives were made in the samples 
collected in 1897, while in those collected in 1901 tests were 
made for both dyes and preservatives. During the past year 66 
brands of catsup and 15 of chili sauce have been tested for both 
dyes and preservatives with the results given in Table XVII. 

A summary of the tests made in 1897, 1901 and 1904 follows : 

1897 1901 1904 

Preserved with salicylic acid 27 18 1 

" " benzoic acid 8 67 76 

No preservative detected 6 21 4 

Total number of brands 41 106 81 

Artificially colored 86 71 

No artificial color detected 20 10 

Total number of brands 106 81 

Although 4 samples examined during the past year con- 
tain no preservative and 10 samples contain no artificial coloring 
matter, not a single sample is free from both preservative and 
artificial coloring matter. 



MISCELLANEOUS MATERIALS SENT BY PRIVATE 

INDIVIDUALS. 

The following samples were sent to the station for exam- 
ination by physicians, consumers and dealers. Most of the 
samples were not in original packages and the names of the 
manufacturers and dealers are those given by the senders. 

11301. Diabetic Flour, bought of D. M. Welch & Co., New 
Haven, sent by R. B. Goodyear, M.D., North Haven. Con- 
tains 14.13 per cent, of protein. 

1 1566. Farwell & Rhine s' Special Diabetic Food, sent by 
R. B. Goodyear, M.D., North Haven. Contains large amount 
of starch and 13.50 per cent, of protein. 



TOMATO CATSUP AND SAUCES. 



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1 88 CONNECTICUT EXPERIMENT STATION REPORT, I904. 

1 1577. Farwell & Rhines' Gluten Flour, sent by A. P. Berg- 
man, M.D., New Haven. Contains large amount of starch 
and but 9.37 per cent, of protein. 

1 1 597. Gum Gluten Flour, made by the Pure Gluten Food 
Co., New York City, sent by A. P. Bergman, M.D., New 
Haven. Contains 54.3 per cent, of protein. 

10756. Gluten Flour, bought of Johnson Bros., New Haven, 
sent by R. B. Goodyear, M.D., North Haven. Contains. small 
amount of starch and 41.44 per cent, of protein. 

I0 755- Gluten Flour, bought of D. M. Welch & Co., New 
Haven, sent by R. B. Goodyear, M.D., North Haven. Contains 
large amount of starch and but 10.81 per cent, of protein. 

1 1659. Starch, sent by David Trubee & Co., Bridgeport. 
Has the microscopical characters of tapioca (Manihot or cas- 
sava) starch. 

1 1 583. Chopped Meat, sent by Health Department, Bridge- 
port. Preserved with boric acid and colored with red coal-tar 
dye. . 

1 1205. Olive Oil, sent by W. R. Kirkwood, Board of Health, 
New Haven. Contains small amount of sesame oil. 

1 1486. Salad Oil, sent by W. R. Kirkwood, Board of Health, 
New Haven. Largely or entirely cotton seed oil. 

10720. Olive Oil, sent by W. F. Hasselbach, New Haven. 
Not found adulterated. 

1 1565. Pure Blossom Nectar {Honey), put up by Wm. A. 
Selser, Jenkintown, Pa., sent by Prof. Geo. B. Adams, New 
Haven. Not found adulterated. 

1 1657. Warranted Pure Honey, from the apiary of Ht W. 
Cooley, Westport, sent by W. P. Wakeman, Southport. Not 
found adulterated. 

1 1 512. Choice Honey, W. D. Foote, Westville, bought of 
E. E. Hall & Co., New Haven. Not found adulterated. 

1 151 1. Pure Orange Honey, W. J. Lamb, Somerville, Mass. 
Not found adulterated. 

11715. Honey, sent by W. B. Glover, Meriden. Not found 
adulterated. 

1 1632. Honey, sent by S. W. Hurlburt Co., New Haven. 
Not found adulterated. 

1 1298. Honeysuckle Brand Pure California Honey, sent by 
Edwin S. Todd, Milldale. Not found adulterated. 



MISCELLANEOUS FOOD PRODUCTS. 1 89 

11331. Molasses, sent by John J. Ryburn, Bridgeport. Not 
found adulterated. 

1 1883. Amcehat Brand Tomatoes; 11843, Noreca Brand 
Quince; 11842, Amcehat Fresh Ruby Beets; 11 844, Amcehat 
Brand Royal Home Made Red Raspberry Jam. All four from 
Acker, Merrall & Condit Co., New York, sent by S. W. Hurl- 
burt Co. Benzoic acid was detected in 11844, but neither pre- 
servative nor artificial color was found in any of the other 
samples. 

10563. Apricots, sent by Robert P. Wakeman, Southport. 
Bleached with sulphurous acid. 

1 1 189. Vinegar, sent by John T. Mortimer, Naugatuck. 
Total solids 0.29 per cent., acidity 4.08 per cent. Not cider 
vinegar. 

11291. Watkins Salt, sent by Meech & Stoddard, Middle- 
town. Matter insoluble in water 0.02 per cent., lime 0.48 per 
cent., magnesia 0.01 per cent., sulphuric acid 0.56 per cent. 

FOOD PRODUCTS EXAMINED FOR THE DAIRY 

COMMISSIONER IN THE YEAR ENDING 

JULY 31, 1904. 

The following samples were referred to this station for exami- 
nation by the Dairy Commissioner : 

Butter. Five samples were examined, all of which were 
found to be unadulterated. 

Molasses. Four hundred and nineteen samples were exam- 
ined, and of these eight were found to be adulterated with 
glucose. 

Vinegar. Two hundred and seventy- four samples were 
examined. Of these fifty-one contain less than the four per 
cent, of acidity, calculated as acetic acid, which is required by 
the law regarding vinegar. 



I9O CONNECTICUT EXPERIMENT STATION REPORT, I904. 

Table XVIII. — Summary of the Results of Examinations 
of Food Products in 1904. 



Sampled by the Station. 
Milk 

Condensed Milk 

Noodles 

Buckwheat Flour _ 

Baking Powder 

Cream of Tartar - 

Coffee 

Spices 

Prepared Mustard 

Catsup and Chili Sauce.. 



Total 



Sampled by Individuals. 

Milk ... 

Cream 

Spices 

Miscellaneous 



Total. 



Sampled by the Dairy Commissioner. 

Butter 

Molasses ... 

Vinegar 

Total __ r __. 

Total number of samples examined. 



Not found 
Adul- 
terated. 



288 
24 
O 
41 
50 
72 

15 

Il8 

4 
o 



612 



170 

16 

6 

20 



212 



5 
411 



416 



Adulterated 
or below 
standard. 



28 

4 
22 
16 
10 

19 
13 

58 
10 

8r 

261 



10 
1 

2 
6 



19 



Com- 
pounds. 



O 
O 

15 

o 
o 
o 

I 
o 
o 



Total 

number 

examined. 



316 
28 
22 
72 
60 

91 
28 

177 
14 
8l 



889 



180 

17 

8 

26 



231 



5 

419 
274 



698 



1, 3D 



ANATOMY OF THE PEANUT. ICjI 



THE ANATOMY OF THE PEANUT WITH SPECIAL 
REFERENCE TO ITS MICROSCOPIC IDENTIFI- 
CATION IN FOOD PRODUCTS. 

By A. L. Winton. 

Formerly the peanut (Arachis hypogaea L.) was thought to 
be a native of the old world, but more recent investigations 
indicate that It is a Brazilian plant which was introduced into 
other regions in early colonial times. 

At the present time, peanuts are grown in Africa, Southern 
Europe, India, China, Japan and the Islands of the Pacific, 
largely for the production of oil and oil cake, the latter serving 
as food for man and cattle, and in the United States for con- 
sumption, chiefly as roasted peanuts and in peanut confectionery. 
Peanut hay, consisting of the stalks, leaves and immature pods, 
is utilized as a cattle food. Handy* states that about 4,000,000 
bushels of peanuts are annually consumed in the United States, 
the larger part being roasted and sold on the street. 

The African variety, grown not only in Africa but also in 
India and other parts of the eastern hemisphere as well as 
in North Carolina, yields a small pod with seeds rich in oil. 
A variety with larger pods (often 4-5 cm. long) but less oily 
seeds, is extensively grown in Virginia, yielding the nuts com- 
monly roasted by venders. Tennessee produces two varieties, 
the white and the red. A small podded variety is grown in 
Spain, partly for the production of oil and partly for the cake, 
which mixed with chocolate and spices, is a common food for 
the lower classes. The Spanish peanut is also cultivated to a 
limited extent in America. 

Peanuts of the varieties named usually contain two seeds, 
less often one, rarely three. Costa Rica produces a variety 
with long pods containing four to five seeds. A variety grown 
in the Argentine Republic has pods of a deep orange color. 

The peanut belongs to a small group of legumes which ripen 
their fruit below ground. Shortly after blooming the flower 
stalks bend downward until the young fruit is completely buried 
in the soil. If for any reason this does not occur the fruit 
fails to ripen. 

* Peanuts : Culture and Uses. U. S. Dept. Agr., Farmers Bulletin, 
No. 25, Washington, 1895. 



I92 CONNECTICUT EXPERIMENT STATION REPORT, I904. 

The dry pod or pericarp is brittle and easily broken with the 
fingers. Ten or more longitudinal ridges with anastomosing 
branches form more or less distinct reticulations on the outer 
surface (Fig. i). Beneath the surface is a spongy tissue (Fig. 




Fig. 1. — Peanut. Natural size. 

2, m), further inward a thin but hard woody coat (f) and still 
further inward, forming the lining of the pod, a papery tissue 
with a silky lustre (p). In the early stages of ripening the 
seeds completely fill the pod and, as a result of this crowding, 
their adjacent surfaces are flattened in a diagonal plane. This 
flattened surface is at the hilum end of the upper seed, at the 
chalaza end of the lower seed. When ripe the seeds only partly 
fill the cavity. The united testa and perisperm (Fig. 2, S) 
forms a thin skin, red or brown on the outer, colorless or yellow 
on the inner surface, in which are veins formed by the raphe, 
and five branches radiating from it at the chalaza. The 
elongated cotyledons (Fig. 2, C) are longitudinally grooved on 
the inner surface. 




Fig. 2. — Peanut. Transverse section, m mesocarp, f fiber layer and 
p parenchyma of the pericarp; g fibro-vascular bundle; S testa; C 
Cotyledon. X 4- 



ANATOMY OF THE PEANUT. 



J 93 



Histology. 

Moeller,* Voglf and T. F. Hanausek$ have ably described and 
illustrated the structure of the peanut seed, but have quite 
neglected the pericarp. Of the authors who have studied the 
pericarp, Kobus§ gives a cut but no description; Uhlitzsch|| 
confines his attention largely to a general description, illustrated 
by diagrammatic figures, and B6hmer|| describes briefly some of 
the elements useful in diagnosis. My own work has corrobo- 
rated the conclusions of other investigators as to the structure 
of the testa, and, in addition, has brought to light certain inter- 
esting tissues of pericarp.** 

The Pericarp (Fig. 3) or shell of a peanut, while mor- 




Fig. 3. — Peanut. Pericarp in transverse section, ep epicarp with hairs 
h ; hy hypoderm ; mes mesocarp ; qf transversely elongated fibers ; If 
longitudinally elongated fibers ; p parenchyma ; b bast fibers, ph phloem 
and xy xylem of a fibro-vascular bundle. X 80. 



* Mikroskopie der Nahrungs- und Genussmittel. Berlin, 1886, 239. 

t Die wichtigsten vegetabilischen Nahrungs- und Genussmittel. Berlin 
and Wien, 1899, 321. 

% Lehrbuch der Technischen Mikroskopie. Stuttgart, 1901, 384; also 
in Wiesner : Die Rohstoffe des Pflanzenreisches, II Bd. Leipzig, 1903, 

734- ' . , ■ 

§ Kraftfutter u. seine Vertalschung, Landw. Jahrb, 1884, 13, 813. 
|| Riickstande d. Erdnussolfabrikation, Landw. Vers. -Stat. 1892, 41, 

385. 

ff In Koenig : Die Untersuchung landwirthschaftlich und gewerblich 
wichtiger Stoffe. Berlin, 1898, 284. 

** Since this paper was prepared for publication, Collin's admirable 
work "Les residues industriels" has appeared in print. In the chapter 
on the peanut (p. 222) are given figures illustrating the microscopic 
characters of both the pericarp and seed. No mention is made of hairs 
on the pericarp. 



194 CONNECTICUT EXPERIMENT STATION REPORT, I904. 

phologically corresponding with the pod of other legumes, 
exhibits some remarkable peculiarities, traceable partly at least 
to the conditions encountered while ripening in the soil. Not 
only is it deprived of all chlorophyl and consequently of the 
photosynthetic power of the leaf, but on the other hand it is 
provided with root hairs, and presumably possesses to some 
degree the absorptive function of a true root. In other words, 




Fig. 4. — Peanut. Isolated elements of the pericarp, a and b cells 
of the hypoderm; f, z, k, h, t, d and g cells of the fiber layer. X 160. 

the pericarp, although morphologically a leaf, acts physiologic- 
ally as a root. 

I. The Epidermal Cells (Fig. 3, ep) are so thin-walled 
that they are seen with difficulty in surface view. In cross 
section, especially after staining with saftranin, the presence 
of typical root hairs (h) arising from the center of many of 
the epidermal cells, is evident. I have been unable to find these 



ANATOMY OF THE PEANUT. 1 95 

hairs on the peanuts sold by venders, due probably to their 
previous removal by cleaning or by friction of one against the 
other in the bags, but I have found them on specimens grown 
in the garden of this Station and also carefully cleaned speci- 
mens grown in North Carolina and kindly furnished by Prof. 
Kilgore of the North Carolina Station. 

2. Hypoderm (Fig. 3, hy, Fig. 4, a and b). The cells of one 
or more layers beneath the epidermis have thin non-porous 
walls, but further inward the walls are thick and conspicuously 
porous. Owing to these pores as well as their quadrilateral 
shape, the cells are readily identified in powdered shells. 

3. The Mesocarp (Fig. 3, mes), or more properly the outer 
parenchyma layer, consists of thin-walled cells which become 
obliterated to a large extent on ripening. Over the bundles 
this layer is thin or lacking. 

4. Fiber Layer (Fig. 2, f ; Fig. 3, qf and If; Fig. 4). A 
thin but hard coat of fibers extended in different tangential 
directions gives rigidity to the pericarp. Many of these fibers 
bear rows of saw teeth (Fig. 4, z) between which lie the cross- 
ing fibers of an adjacent layer. At the end they are often 
branched, giving rise to halberd-shaped (h) and other curious 
forms. Many other remarkable cells, varying greatly in size, 
form and wall-thickness, occur in this layer. 

The ridges forming the reticulations of the nut are but chan- 
neled outgrowths of this layer formed by remarkable T- (Fig. 
4, t) and L-shaped fibers. Often in partially macerated speci- 
mens one finds a series of these angled fibers, part of each 
belonging in the fiber layer proper, the remainder to the ridges. 

In the channels of these outgrowths run the fibro-vascular 
bundles (Fig. 2, g., Fig. 3) with well marked bast fibers (b), 
phloem (ph), and xylem (xy). 

5. Inner Parenchyma (Fig. 3, p). Cross sections of partly 
ripe seeds show a thick inner layer of pith-like cells, with 
triangular intercellular spaces at the corners. At full maturity, 
especially after drying the seed, the compressed cells of this 
layer form the papery lining of the shell. 

The Testa (Fig. 5, S; Fig. 6) and perisperm (N) form a 
thin dry skin which may be readily separated and sectioned either 
dry in parafnne or wet between pieces of pith. As recom- 
mended by T. F. Hanausek, sections should be treated either 



I96 CONNECTICUT EXPERIMENT STATION REPORT, 1904. 



with hydrochloric acid and caustic alkali or with Javelle water, 
in order to make the inner epidermis of the testa evident. 

I. The Outer Epidermis (Figs. 5 and 6, aep) corresponds with 
the palisade layer of other legumes, although the two appear at 
first sight to have nothing in common. The cells are 15-25 /a 
high and 25-50/x broad. Cross sections show that the inner 
walls are thin but that the radial walls increase in thickness 
from within outward and as a consequence the cavities are 
more or less triangular in shape. 



aep "3 




Fig. 5. — Peanut. Seed in transverse section. S testa consisting of 
the outer epidermis aep, the parenchyma p\ the spongy parenchyma p 2 
and p 3 and the inner epidermis iep ; g fibro-yascular_ bundle; N peri- 
sperm; C cotyledon consisting of the epidermis ep with stoma sto and 
the porous parenchyma cells with starch grains st and aleurone grains 
al. X 160. 

Radially elongated pores pierce the thickened portion of the 
walls, forming ribs. Examined in surface view, the sharply 
polygonal cells with thickened, porous walls present a character- 
istic appearance. 

When it is considered that the palisade cells of nearly all 
legumes are polygonal in surface view and have ribbed radial 
walls increasing in thickness from within outward, it is evident 
that these cells differ from the type merely in that they are 
broader, higher and have a broader lumen. 



ANATOMY OF THE PEANUT. 



I 9 7 



2. Hypoderm (Figs. 5 and 6, p 1 ). Column cells such as 
characterize other legumes are not present, the hypodermal 
layer being of thin-walled parenchyma cells without inter- 
cellular spaces. 

3. Parenchyma (Figs. 5 and 6). The character of the cells 
varies from ordinary parenchyma (p 1 ) in the outer layers to 
spongy parenchyma with moderate-sized intercellular spaces 
in the middle layers (p 2 ) to a very striking spongy parenchyma 
with narrow branching cells and relatively large intercellular 
spaces in the inner layers (p 3 ). These latter aid in identifica- 
tion. 

Strongly developed vascular elements occur in the raphe 
bundles and its branches. 




Fig. 6. — Peanut. Elements of the seed in surface view, 
of the letters same as in Fig. 5. X 160. 



Significance 



4. Inner Epidermis (Figs. 5 and 6, iep). Treatment of sec- 
tions with Javelle water brings into evidence the inner epi- 
dermis. In surface preparations treated in the same manner 
and stained with safTranin the cells may be seen to be quadri- 
lateral, usually elongated, with often marked evidence of divi- 
sion and subdivision of the mother cells. 

Perisperm (Figs. 5 and 6, N). A single layer of moderately 
thick -walled cells with somewhat wavy contour forms the inner 
coat of the skin. The contents, according to T. F. Hanausek, 
are granules consisting sometimes of corroded crystals. 

The Embryo comprises two large cotyledons (Fig. 5, C) 
and a relatively small radicle. 



I98 CONNECTICUT EXPERIMENT STATION REPORT, I904. 

i. The Epidermal cells (Figs. 5 and 6, ep) of the cotyledons 
are characterized by their elongated form and thick outer walls. 
Small aleurone grains are present in all the cells and small 
starch grains occur in abundance in the guard cells of the 
stomata (sto). 

2. Mesophyl. Cells of large size containing aleurone grains 
(al), starch grains (st) and fat make up the large bulk of the 
cotyledons. Their double walls pierced by large pores range 
up to 6/u, in thickness, being separated at the angles to form 
small intercellular spaces. The starch grains (up to 15^) are 
globular and have a central hilum. The aleurone grains vary 
greatly in shape and size, some of them being about the size of 
the largest starch grains,, most of them, however, only half or 
a third as large. Several globoids are present in the largest 
grains. 

Microscopic Examination of Peanut Products. 

Peanut shells (pericarp) are a normal constituent of peanut 
cake made from unhulled peanuts and of cattle food made 
from damaged or immature fruits. They are identified by the 
pitted hypoderm cells (usually of quadrilateral form) and the 
various elements of the fiber layer, particularly the T-shaped, 
the L-shaped, the toothed and the halberd-shaped forms. The 
root hairs of the epidermis are difficult to find and the com- 
pressed parenchyma cells are not characteristic. 

Products containing only the seed include peanut cake, peanut 
confectionery, peanut butter (a paste prepared from the seed 
after removal of the pericarp and testa) and the mixtures of 
chocolate and peanut cake prepared in Spain and possibly in 
other countries. These products contain not only the starch, 
fat and proteids of the seed but also, in greater or less amount, 
the tissues of the testa of which the porous, sharply polygonal 
cells of the outer epidermis, and the spongy parenchyma cells, 
often with narrow arms, are most useful in diagnosis. Frag- 
ments of the testa, brown or red on the outer, yellow on the 
inner surface, can often be picked out under the dissecting micro- 
scope. 



INDEX 



Page 

Apricots 189 

Baking Powders 144 

acid materials of 148 

classes of 149 

constituents of 146 

consumption of 144 

examination of samples of 152 

filling in 148 

found adulterated 153 

table of analyses of 154, 155 

wholesomeness of 151 

Buckwheat flour 141 

found adulterated, table of samples of 146 

" examination of samples of 144 

not found adulterated, table of samples of 145 

" prepared or self-raising, table of samples of 147 

Butter 189 

Chili sauce 181 

examination of 182 

table of analyses of 187 

Chopped meat 188 

Coffee 156 

found adulterated, table of samples of 162 

not found adulterated, table of samples of 161 

Condensed milk 133 

" methods of analysis of 134 

" table of analyses of 136, 137 

Cream 133 

Cream of tartar 156 

found adulterated, table of analyses of 160 

table of samples of 159 

not found adulterated, table of samples of . .. .157, 158 

Diabetic flour 182 

Food products collected in 1904, summary of examinations of 190 

examined for the Dairy Commissioner 189 

Gluten flour 188 

Honey 188 

Jam 189 

Milk, bought of milkmen 119 

tables of analyses of 125-131 



11 CONNECTICUT EXPERIMENT STATION REPORT, I904. 

Page 

Milk, bought of milkmen, summary of analyses of 124 

" from producers, dealers and consumers 133 

" general quality of the supply in July and August, 1904 122 

" sampled by public officers 132 

Molasses 189 

Noodles 138 

examination of samples of 138 

Juchenack's method for the determination of lecithin- 
phosphoric acid in • 140 

method of analysis of 139 

table of analyses of 142, 143 

tests for dyes in 139 

Olive oil 188 

Peanut, anatomy of, with special reference to its microscopic iden- 
tification in food products *. 191 

Peanut products, microscopic examination of 198 

Prepared mustard 177 

methods of analysis of 179 

table of analyses of 178, 179 

Salad oil 188 

Salt 189 

Spices 163 

collected by the station 163 

found adulterated or below standard, table of samples of. .171-176 

not found adulterated, table of samples of 164-170 

samples sent by dealers and consumers 177 

Standards of purity of food products 106, 108 

Starch, cassava 188 

Tomatoes 189 

Tomato catsup 183 

examination of 182 

" table of analyses of 183-186 

Vinegar 189 



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